Braised Vegetables with Olive Paste
- For the vegetables
- 500 grams predominantly waxy potatoes
- 2 carrots
- 250 grams green Asparagus
- 1 yellow Bell pepper
- 5 tablespoons olive oil
- 100 milliliters Vegetable broth (Instant)
- 1 bunch parsley
For the vegetables: Peel potatoes and carrots. Cut potatoes into wedges and carrots into sticks. Rinse asparagus, peel bottom thirds and trim woody ends. Cut asparagus into pieces. Quarter bell pepper, remove seeds and ribs and cut into strips.
Heat olive oil in a large nonstick skillet. Cook potatoes for about 12-15 minutes, turning over occasionally. Add remaining vegetables and cook for 12-15 minutes more. Gradually add vegetable broth and simmer until vegetables are al dente.
Rinse parsley, shake dry and chop. Season vegetables with salt and pepper and add half of parsley, mix well.
Fo the olive paste: Cut toast into small cubes and sprinkle with water. Crush olives coarsely. Combine toast cubes, olives and olive oil and puree. Peel garlic and squeeze into the paste. Add the rest of parsley and season with pepper. Serve vegetables accompanied with olive paste.