Sofrito Potatoes

Small red potatoes are cooked, then seasoned with a puree of vegetables--in this case celery, carrot, onion and bell pepper.

Ingredients:

• 10 small red skinned potatoes
• 3 celery stalks, cut up
• 1 large carrot, cut up
• 1 small yellow onion, cut up
• 1 green bell pepper, seeded and cut up
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 bunch cilantro

Directions:

Boil potatoes for 10 minutes and drain. In a food processor, blend carrot, celery, green pepper and onion until smooth. Pour olive oil in a nonstick pan, heat, then add 2 Tbsp of the sofrito mixture and the cooked potatoes. Season with salt and pepper. Cook until browned. Cilantro can be used as a garnish.

Number of Servings: 4

Notes from the Cook: The ingredients for the sofrito mix should be simple. Choose veggies that you eat most often.