Mushroom and Dill Potato Stew

1. 1 Potatoes≈ $2.15 per kg 330 g
2. 2 Button mushrooms≈ $7.50 per kg 160 g
3. 3 Onions≈ $1.60 per kg 70 g
4. 4 Carrots≈ $1.50 per kg 70 g
5. 5 Sunflower oil 12 ml
6. 6 Dillpack 50 g ≈ $1.80 8 g
7. 7 Bay leaves 1 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut potatoes¹ into large chunks; chop onion³, carrot⁴, and mushrooms into medium pieces.

2. In a heavy-bottomed pot, heat the oil and sauté the onion³ and carrot⁴ for 5 minutes.

3. Add the mushrooms and cook for 6–7 minutes until they lightly brown.

4. Add the potatoes¹, a bay leaf, salt, and pepper, then pour in 180 ml of water.

5. Simmer covered for 22–25 minutes until the potatoes¹ are tender.

6. Stir in the dill⁶, mix well, and warm through for 1 minute.