Carrot and zucchini julienne with a vegetable sauce made from beans and mushrooms

Ingredients for 3 servings:

• 450 g carrot(s), various old varieties and colors
• 300 g zucchini
• 1 tbsp oil
• 2 garlic cloves
• some water
• 1 small onion(s)
• 1 tbsp oil
• 3 handfuls of green beans
• 150 ml water or broth
• 1 can of chopped tomatoes, approx. 400 g each
• 400 g mushrooms, from the can
• salt and pepper
• Thyme
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the carrots and cut into julienne strips as long as possible. Wash the zucchini and also cut into julienne strips as long as possible. Sauté both vegetables in the oil with the crushed garlic. Add water if necessary if the vegetables have been fried enough but are not yet soft enough. Meanwhile, make the sauce. Dice the onion and sauté in the oil. Add the green beans and the water or stock. Cook the beans for 5 minutes in a pressure cooker or 20-25 minutes in a regular one. Add the mushrooms and tomatoes and season with salt, pepper, and thyme to taste. Round off the vegetable sauce with a pinch of sugar and let it simmer for a while longer. Serve the sauce with the vegetable spaghetti.