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Maultaschen and vegetable pan

updated

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Ingredients for 2 servings:

  • 2 Maultaschen (s), ready-made product
  • ½ zucchini
  • 1 carrot(s)
  • ½ eggplant(s)
  • 1 pointed pepper, red
  • ½ jar tomato paste
  • 20 ml light cooking cream
  • 100 ml vegetable stock
  • oil
  • Salt
  • pepper
  • Paprika powder, hot
  • oregano
  • Parsley, fresh

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

low-calorie

First, cut the vegetables and the Maultaschen into small pieces and fry them in a little olive oil. Season with salt and pepper. Mix a little water with vegetable stock powder and pour over the mixture. Bring to a boil, then reduce the heat to medium. Add oregano and hot paprika, if desired. Thicken everything with tomato paste and finally add a dash of cooking cream. Season again with salt and pepper and garnish with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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