6 tablespoons butter
2 carrots, cut into wedges
2 celery stalks
3 tablespoons olive oil
salt and pepper to taste
4 onions
8 garlic cloves
2 tablespoons red wine, or to taste
4 teaspoons chicken bouillon granules
1 teaspoon cumin seeds, to taste
4 teaspoons fresh lime juice, or to taste
3/4 cup fresh lemon juice, to taste
2 tablespoons red wine
1 teaspoon black pepper, to taste
2 (8 ounce) cans diced tomatoes with juice
In a large pot, lightly butter the carrots and celery. Season with the olive oil, salt, pepper, onions, garlic and wine. Stir gently in the cumin, lemon juice and lime juice. Bring to a boil quickly, reduce heat to low so each layer can steam, cover liquid and mix well.
NOTE: Some people prefer this by adding canned mushrooms with juice instead of water, and stirring until tender.
Reduce heat. Place the potatoes and carrots in a large bowl and dredge in green wine. Meanwhile,