Carrots, Potatoes, and Mushrooms “Saute”

Ingredients Serves 2

  • 2 medium carrots, peeled, cut into rounds
  • 1 medium potato
  • 1 tablespoon olive oil
  • 12 red onion, sliced
  • 1garlic clove, peeled and smashed/sliced
  • 1 cup fresh mushrooms, sliced
  • pinches of salt and black pepper


  1. Boil unpeeled potato and chopped carrots. Add water to cover by one inch and bring to a boil. About 5-8 minutes, poke the ingredients with a fork to see if they’re soft. If yes, drain the water. Take out the carrots and peel the potatoes
  2. Heat olive oil in a frying pan. Add garlic, onion and mushrooms. Sauté about 5 minutes. (In a sauté, all the ingredients are heated at once, and cooked quickly. To facilitate this, the ingredients are rapidly moved around in the pan, either by the use of a utensil, or by repeatedly jerking the pan itself.)
  3. Add the potato, carrots, salt and pepper, and continue to Saute. Cover and cook over low heat for 3 minutes. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 5 minutes.