Potato, carrot and zucchini pan

Ingredients for 2 servings:

• 4 potatoes
• 1 zucchini
• 2 carrots
• 1 spring onion(s)
• 125 ml water
• 1 tsp vegetable broth
• 200 ml milk
• 1 tbsp, heaped tomato paste
• tbsp, heaped cream cheese
• Pepper, dried
• salt and pepper
• Herbs, Italian

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, light

Peel and wash the potatoes and carrots, and cut into small pieces. Also wash and chop the zucchini and spring onions. Sauté everything in a large pan with a little oil for a few minutes. Add the vegetable stock to the water and deglaze the vegetables. If you have one, cover the pan and let the mixture simmer for about 5 minutes over low to medium heat. Then add the milk, tomato paste, cream cheese, and a piece of chili pepper, if desired. Simmer for another 15 minutes over low to medium heat until the vegetables are tender. Finally, add salt, pepper, and Italian herbs and season to taste. Let it simmer for a few more minutes, and the vegetable pan is ready.