Ille's quick and spicy root vegetable pan

Ingredients for 2 servings:

• 1 bunch of soup vegetables (carrots, celery, leeks and kohlrabi)
• 6 m.-sized potatoes
• 1 large onion(s), sliced ​​lengthwise
• 1 garlic clove(s)
• 1 tbsp oil, according to WW, otherwise 2 tbsp as needed
• 1 tbsp horseradish
• 2 tbsp cream cheese, of your choice
• 1 tsp mustard
• some milk, to stir smoothly
• 1 pinch(s) vegetable stock, granulated
• salt and pepper
• Sugar
• e.g. chicken breast or fish fillet

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Suitable for WW, with fish fillet or poultry, also a good side dish for grilling!

Cut the raw potatoes into thin slices. Slice or strip the vegetables. Heat the oil in a pan (with a lid). Fry the potato slices until nicely browned, not blackened! Season and add the vegetables, including the onion and garlic. Stir-fry everything until slightly al dente. Mix the creamed horseradish with the cream cheese and milk, season with freshly ground pepper, a little salt, and sugar. Pour over the roasted vegetables and simmer gently with the lid on for about 5 minutes. If you like, add seasoned fish fillets to the vegetables and steam them for another 5 minutes. If using chicken breast, sear it briefly on both sides first and then cook it a little further in the steam from the vegetables. Goes perfectly with grilled meat and is a good alternative to fatty salads.