Last year while browsing through a gardening catalog my friend Jeannie gave me I came across blue potatoes. Fascinated I researched and wrote an article about the nutritional benefits of blue potatoes and published it at Triond. There is a link provided in my side bar and I ordered the seeds. They are growing on Jeannie's farm now.
The other day she called me and advised that she was in Kroger and ran across a bag of blue potatoes called Purple Passion "2 bite" potatoes. She split the bag with me so I made this stir fry.
- 1 lb potatoes halved or quartered
- 1 lb carrots sliced in 1/2 slices
- 1 lb turnips or rutabagas diced to 1 in cubes
- 2 cloves garlic minced
- 6 sprigs fresh thyme or 1 tsp dry thyme (optional)
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/3 cup olive oil
- Diced spring onions (optional)
- Diced baby carrots (optional)
- 1 cup water
- 2 tbsp unsalted butter or oleo
Combine all but water and butter in 12 inch heavy frying pan. Saute until vegetables are browned, about 8 minutes. Add water to skillet and bring to boil. Boil until fork inserts into potato easily.
Transfer vegetables to serving platter with slotted spoon. Drizzle with remaining juices from cooking. You may want to serve with fish or chicken. Enjoy!
This post linked to Foodie Friday. I hope your hungry. Come on over and have a bite! Thanks and God bless!