2 pounds fresh cilantro, cleaned, stems removed and chopped
2 pounds russet potatoes, peeled, uncooked
2 carrots, cut into 1 inch pieces
1/2 cup water
1/3 cup lemon juice
1/4 cup lime juice
1 (4.5 ounce) can chopped black olives (optional)
salt to taste
ground black pepper to taste
1/2 cup olive oil (optional)
1 (3.5 ounce) jar salsa
1/2 cup sour cream
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 egg (optional)
1/2 cup white sugar (optional)
1 bay leaf
1/2 teaspoon cream of tartar
Bring water to a boil in a large saucepan. Add potatoes and cook until tender, about 15 minutes; drain. Add carrots and water to boil, and cook until tender but still firm, 5 to 10 minutes. Mix in cilantro. Reduce heat, cover, and simmer 5 to 10 minutes. Stir in juice from boiling liquid, salt, and pepper, and cook 20 to 30 minutes, until vegetables and potatoes are tender.
Serve over hot cornbread.