Maultaschen and vegetable pan

Ingredients for 3 servings:

• 400 g Maultasche(s) (vegetable Maultaschen) from the refrigerated section
• 100 g carrot(s)
• 150 g leek
• 200 g broccoli
• 100 g cherry tomatoes
• 150 ml vegetable stock
• 100 g sour cream
• 1 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Slice the Maultaschen. Clean and wash the carrots and leeks, halve them if necessary, and slice them too, depending on their size. Cut the broccoli into small florets. Halve the cherry tomatoes. Brown the Maultaschen in a pan. Add the carrot slices and fry briefly. Pour in the vegetable stock and simmer over medium heat for about 5 minutes. Add the leeks and broccoli and sauté the vegetables until al dente, stirring occasionally. Meanwhile, mix the sour cream with the chopped parsley. When the vegetables are al dente, stir in the sour cream. Season everything with salt and pepper and let it simmer over the residual heat, but do not boil. Finally, add the cherry tomatoes, let them warm through, and season everything again with salt and pepper.