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Potato-carrot-pepper-celery vegetables with spring onions

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Ingredients for 2 servings:

  • 150 g potatoes
  • ½ bell pepper(s)
  • 1 large carrot(s)
  • 3 spring onions
  • 50 g celery
  • ½ onion(s)
  • 300 ml water
  • 1 tbsp mustard
  • salt and pepper
  • cane sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and dice the potatoes, celery, and carrot. Wash, halve, deseed, and dice the bell pepper. Wash and slice the spring onions. Cook everything together with water in a pressure cooker for 3 minutes or conventionally for 15-20 minutes. Finally, add the mustard and season with salt, pepper, and a little cane sugar. Serve as a side dish with fish, meat, or vegetarian patties.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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