Vegan Hungarian Potato and Dill Stew (Főzelék)

Ingredients

• 2 pounds Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 1/4 cup Fresh Dill
• 2 cups Vegetable Broth
• 1/2 can (13.5 oz) Full-Fat Coconut Milk
• 1 tablespoon Lemon Juice
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Prepare your ingredients: Peel and cut the 2 pounds of potatoes into 1-inch cubes. Peel and dice the 1 medium onion. Mince the 2 cloves of garlic. Finely chop the 1/4 cup of fresh dill.
2. 2Heat the 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat, which is about 350°F (175°C).
3. 3Add the diced onion to the pot and cook, stirring occasionally, until it is softened and looks translucent, about 5 minutes. Do not let it brown.
4. 4Add the minced garlic to the pot and cook for 1 minute more, until it is fragrant. Be careful not to burn the garlic.
5. 5Add the 2 pounds of cubed potatoes, 2 cups of vegetable broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together and bring the liquid to a gentle simmer.
6. 6Cover the pot and let it cook until the potatoes are very tender when poked with a fork, about 15 to 20 minutes. The potatoes should be easily pierced and starting to break down slightly.
7. 7Reduce the heat to low. Stir in the 1/2 can (which is about 1 cup) of full-fat coconut milk, 1 tablespoon of lemon juice, and the chopped 1/4 cup of fresh dill. Gently heat the stew through for about 2 to 3 minutes, but do not let it boil.
8. 8Serve the Vegan Hungarian Potato and Dill Stew hot.

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