447 potato water recipes

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

These flavorful Indian stuffed bread goes deliciously well with chutney and raita, or any Indian main course.

When you are planning your next birthday party, don’t forget to make this recipe.

You'll need your crockpot to make this hearty soup made with italian sausage, zucchini and chickpeas.

for those who like delicate aroma and flavor of fresh lovage..

This recipe is simple and easy to make.I am sure that most all vegetarians will like this. They’re shaped like apples !

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..

Lentil and potato veggie burgers bound with cornmeal and brightened with mustard, soy sauce and vegetable juice. Plant-based, freezer-friendly patties that hold their shape on the grill or in the oven.

Shiitake mushrooms, tofu and potatoes are like sponge that soak all the great flavor from the miso stew. Green beans add bright color and nice crisp, and the glass noodles give a bit chewiness and some healthy calories that are good for you.

Indian vegetable rice pilaf with potatoes, carrots, cauliflower, broccoli, peas, green beans, and cashews bloomed in mustard seeds, ginger, garlic, and curry powder. A one-pot oven-baked pilau ready in 35 minutes.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

This creamy and flavorful new potato salad is a great side dish with any summer BBQs.

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

A rich soup with layers of earthy warm flavors. Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great.