Green-white-orange pan with ginger

Ingredients for 2 servings:

• 1 shot of oil
• 1 medium-sized onion(s), finely diced
• 3 cm ginger (12 – 15 g), peeled and weighed
• 220 g carrot(s), peeled and weighed
• 220 g potatoes, peeled and weighed
• 200 g broccoli, cleaned and weighed
• 1 tsp, heaped stock, granulated or “miracle seasoning”

Instructions

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

alkaline, vegan

Divide the broccoli into small florets, peel the stems, and cut into small slices. Dice the ginger into tiny cubes. Chop the carrots and potatoes using a vegetable cutter (on the “fries” setting). Heat the oil in a lidded pan and sauté the onions until translucent. Then add the ginger, and when it starts to smell, add the carrots. Let it simmer for about 2 minutes with the lid closed. Then add the potatoes, reduce the heat to half, and put the lid back on. After about 5 minutes, test the potatoes for firmness and add the broccoli stem slices first, then the florets. Stir, season, and keep the lid on. Allow any condensation to run over the vegetables. Sauté until tender. This dish has almost no liquid; if you want it to be more tender, you’ll need to add a little water. If necessary, add salt to the plate. For me, this is a main course, but it can also be served as a side dish. You don’t have to stick to the measurements so strictly! These were my leftovers.