Colorful pan-fried vegetables

Ingredients for 2 servings:

• 1 shot of oil
• 1 medium-sized onion(s), finely chopped
• 1 large garlic clove(s), finely diced
• 250 g carrot(s), peeled and weighed
• 250 g potatoes, peeled and weighed
• 250 g green beans, possibly frozen
• 250 g mushrooms
• 1 tsp, heaped cardamom powder
• 1 tsp, heaped vegetable stock, granulated

Instructions

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

alkaline, vegan, GAT-compliant

Thinly slice the carrots with a cucumber slicer. Break the frozen beans in half if necessary. Slice the mushrooms and julienne the potatoes into thin strips. In a large, lidded, nonstick skillet, sauté the onion and garlic. Then, fry the carrots for a few minutes, followed by the potato strips. Cover. When you feel the last two ingredients are starting to cook, simmer the beans for a few minutes. Finally, stir in the mushrooms and season everything with cardamom and vegetable stock. Reduce the heat significantly and let the vegetables simmer over low heat with the lid closed. The cooking time is a bit of a matter of feel, depending on how thickly or thinly the vegetables are sliced. Add more salt to the dish if necessary. This can be a main course or a side dish.