Mixed vegetable pan with wild garlic

Ingredients for 2 servings:

• 4 spring onions
• 1 large carrot(s)
• 1 m.-sized potato(s)
• 1 bulb(s) of fennel
• 2 small zucchini
• 2 pointed peppers, red
• 20 tbsp vegetable broth (possibly homemade)
• 2 tsp tomato paste
• 2 tsp paste (wild garlic-almond paste) or more to taste
• 2 tbsp rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

alkaline, vegan

Dice the leeks and finely slice the onions. Dice the carrots, potatoes, fennel, zucchini, and pointed peppers. Heat the oil in a non-stick pan and fry the spring onions. Then add the diced carrots and then the diced potatoes and continue frying. Add the fennel. Deglaze with about 10 tablespoons of vegetable stock, reduce the heat to level 2-3, cover, and simmer briefly. Add the zucchini and, finally, the peppers. Cook briefly. Check that everything is cooked through, or until al dente, depending on your preference. Mix the tomato paste, wild garlic paste, and about 5 tablespoons of stock and add to the vegetables. Add salt once on the plate, if necessary.