Potato pan with beans and zucchini

Ingredients for 4 servings:

• 700 g potatoes
• 250 g beans, green
• 200 g zucchini, small
• 1 onion(s)
• 1 clove(s) garlic
• 1 bunch of parsley, tarragon, marjoram, thyme, and savory or 2 pts. frozen 8-herb blend
• 1 cup of natural yogurt
• 1 tsp creamed horseradish
• 4 tbsp sunflower oil
• Salt and pepper, white from the mill
• 250 ml vegetable stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and wash them like the green beans and zucchini. Cut the potatoes and zucchini into roughly 1 cm cubes. Trim the beans and cut them into 3 cm pieces. Peel and finely dice the onion and garlic. Rinse the herbs with cold water, pat dry, and chop (thaw frozen herbs). Mix the yogurt with the horseradish and herbs. Heat the oil in a large pan, fry the onion and garlic briefly, then add the potatoes and beans. Fry everything for 5 minutes, turning occasionally, and season generously with salt and pepper. Pour in the stock, cover, and sauté the vegetables for 10 minutes, stirring frequently. Finally, add the zucchini cubes and sauté for another 2 minutes. Remove from the heat, stir in the herb yogurt, and serve immediately.