John Myers
Contents
show
Ingredients
- 5 Potatoes
- 5 Carrots
- 1 Onion
- 2 Teltower turnips
- 1 Red Bell pepper
- 2 Zucchini
- 1 bunch Parsely
- 350 ml Vegetable broth
- 1 cup Cream
- Rapeseed oil
- Salt
- Pepper
- Curry
Instructions
- Peel and dice the potatoes, clean and slice the carrots, peel and dice the onion, clean and dice the turnip, clean and dice the bell pepper, wash and dice the zucchini, chop the parsley.
- Sauté all the vegetables in rapeseed oil, pour the vegetable stock, season with salt, pepper and curry and cook for about 15-20 minutes.
- Stir in the cream, bring to the boil again and, if necessary, thicken a little with sauce biner.
- I served the vegetable goulash with ciabatta bread.
Nutrition
Serving: 100gCalories: 74kcalCarbohydrates: 2.5gProtein: 1.6gFat: 6.4g
