Colorful vegetable pan

Ingredients for 2 servings:

• 150 g waxy potatoes
• 1 m.-sized carrot(s)
• 100 g broccoli
• 1 onion(s)
• ½ bell pepper(s), yellow
• 125 ml vegetable stock
• 100 g tomatoes
• 1 tbsp crème fraîche
• 1 tsp parsley, dried
• salt and pepper
• Paprika powder, sweet
• n. B. Wild garlic, dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel or trim the potatoes, bell pepper, and onion, and dice them. Peel the carrot and cut them into sticks. Cut the florets off the cleaned broccoli and halve them, depending on their size. Heat a little oil in a deep pan and fry the diced potatoes and carrot sticks until golden brown. Reduce the heat, then add the diced onion and sauté until translucent. Add the broccoli florets and bell pepper and pour in the vegetable stock. Sauté everything with the lid closed for about 15 minutes until al dente. Season to taste. Now dice the tomatoes and add them. Stir in the crème fraîche and let it simmer for about 5 minutes with the lid closed. Serve hot.