Colorful Hokkaido stew with horseradish

Ingredients for 2 servings:

• 300 g Hokkaido pumpkin(s)
• 300 g carrot(s), peeled and weighed
• 1 bunch of spring onions, including the green part
• 150 g red bell pepper(s), I used pointed peppers
• 200 ml coconut milk, creamy
• 200 ml water
• 2 tsp vegetable stock, granulated
• 2 tbsp, heaped horseradish, finely grated or from the jar, without additives, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Alkaline, vegan, GAT-compliant

Peel and dice the carrots and place them in a saucepan. Wash the Hokkaido squash, cut them into equal-sized cubes, and add them to the pan with the carrots. Sprinkle the stock powder over the vegetables and pour in the liquid. Bring to a boil with the lid closed and reduce the heat to low (level 3 of 9 possible). In the meantime, finely slice the spring onions, add them to the vegetables, and close the lid again. Wash the bell peppers, remove the ribs and seeds, and add them to the contents of the pan. After about 5 minutes, stir and check the consistency of the carrots or pumpkin. Either the vegetables are a satisfactory bite for you, or you need to add a few more minutes. Finally, stir in the horseradish and let it simmer for a few minutes without any heat.