beginning of spring

Ingredients for 1 servings:

• 2 potatoes, washed and sliced
• 5 cm parsnip(s), washed and sliced
• 4 stalk(s) asparagus white and/or green, white peeled, green unpeeled, cut into pieces
• 4 cocktail tomatoes
• ½ onion(s), finely chopped
• 1 clove(s) garlic, peeled, crushed and finely chopped
• e.g. butter
• salt and pepper
• 2 tsp wild garlic pesto, preferably homemade
• 1 small piece(s) zucchini, washed and cut into bite-sized pieces
• Seeds, e.g. pumpkin seeds, pine nuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A quick and tasty fresh kick

Place the potato slices in the oven at 200°C for 20 minutes. Add the parsnip slices after 10 minutes and bake for another 10 minutes. Heat the butter in a pan and sauté the onion and garlic. Add the zucchini and fry for 3 minutes at medium heat. Add the asparagus pieces and fry for another 3 minutes. Cut the cherry tomatoes into small pieces and add them to the vegetables. Fry everything for another 5 minutes. Finally, season with salt, pepper, and wild garlic pesto. Mix everything well. Arrange the potatoes, parsnips, and vegetables on a plate and garnish with lettuce seeds, if desired.