Potato, zucchini, red bell pepper, with bacon and herbs baked in a pot.
Total Steps
17
Ingredients
15
Tools Needed
10
Ingredients
- 2 tablespoons cooking oil
- 3/4 cup shredded cheese
- 1 cup water
- 3/4 cup sliced bacon
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons sour cream or mayonnaise
- 1/2 cup dill
- 1/3 cup parsley(optional)
- 2 cloves garlic
- 1 white onion
- 1 mid-sized zucchini
- 2 mid-sized carrots
- 6 big potatoes
- 1 red bell pepper
Instructions
Step 1
Peel potatoes, carrots, garlic, and onion. Remove seeds from the red bell pepper.
Step 2
Wash carrots, onion, zucchini, potatoes, garlic, and dill (and parsley if using).
Step 3
Shred carrots. Chop onion and red bell pepper. Cut potatoes and zucchini into mid-sized pieces. Chop herbs (dill and parsley, if using).
Step 4
Set aside half of the chopped onion and shredded carrot.
Step 5
In a mixing bowl, combine the remaining onion, potato, zucchini, carrot, and chopped herbs. Season with salt and pepper, and mix well.
Step 6
Slice the bacon.
Step 7
Take your baking pots. Place the sliced bacon (or other prepared meat) at the bottom of each pot.
Step 8
Add the mixed vegetable-herb mixture on top of the bacon in each pot.
Step 9
In a frying pan, braise the reserved onion and carrot.
Step 10
To the frying pan, add sour cream (or mayonnaise), 1 cup of water, a pinch of salt, and pepper. Braise.
Step 11
Pour the cooked sauce evenly into each baking pot. (If using meatballs, place them on top of the veggies at this stage).
Step 12
Preheat the oven to 375°F (190°C).
Step 13
Place the assembled pots in the preheated oven and bake. (Monitor potatoes for readiness and water levels).
Step 14
Approximately 15 minutes before the end of baking, finely chop the remaining garlic and distribute it into each pot.
Step 15
Once the oven is turned off, sprinkle shredded cheese on top of the baked dish in each pot. Close the lids to allow the cheese to melt.
Step 16
Carefully remove the hot pots from the oven.
Step 17
Serve the dish directly in the pots.