4 large potatoes
water 1/2 cup
3 tablespoons balsamic vinegar
3 tablespoons vegetable oil
1 1/2 tablespoons olive oil
5 freshly chopped onion
1 teaspoon dried basil
8 cloves garlic, minced
1 teaspoon dried rosemary
8 teaspoons lemon juice
1 teaspoon lemon zest
1 medium head cabbage, shredded
1 medium head celery, sliced and desired thickness (optional)
steel wire cutters-optional
Preheat the broiler pan. Put the potatoes and zucchini in the center of the pan. Cook for 5 to 6 minutes each side. Remove skins of the celery. Peel and chop potatoes.
Add 1/2 of the balsamic vinegar (use carb lighter as a guide to keep it from sticking to potato skin) and olive oil. Bring the mixture to a sharp, clean crescendo, at sustained speed. A small amount of ketchup may be used with leftover plantain.
During the crescendo, stir together the onion, basil, garlic, rosemary, lemon juice, white sugar, lemon zest and lemon zest. Then, partially steam the celery together, stirring regularly with tongs, until tender, about 15 minutes.
Stir potatoes and peppers into the mixture. Handle potatoes gently, making sure they do not burn. Fry in gently but heat the remaining olive oil in a skillet over medium heat
⭐ ⭐ ⭐ ⭐