John Myers
Ingredients for 2 servings:
- 1 m.-large zucchini
- 2 small carrots
- 1 m.-sized onion(s)
- 200 g mushrooms
- 1 m.-large fennel
- 1 large red pointed pepper
- some salt and pepper
- ½ cup of double cream, vegan: e.g. almond cuisine
- Turkey breast, smoked or smoked salmon, optional
- ½ cup mini mozzarella
- some coconut oil and/or olive oil
- n. B. Herbs to taste
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
variable, vegetarian or with meat, also vegan possible
Prepare a large pan and add the oil. Do not turn on the stove yet. Then add the vegetables in the pan in this order, layered on top of each other: Cleaned and sliced mushrooms, washed, stemmed, and diced fennel, peeled and sliced carrots, peeled and diced onion, washed, and quartered zucchini, and finally, the washed, seeded, and sliced pointed peppers. Now turn on the stove. After about 2-3 minutes, mix thoroughly and continue frying on medium heat for about 5 minutes. Season with salt and pepper. If you like, add diced smoked turkey breast or smoked salmon (or pork sausage). Mix thoroughly and stir in the double cream. Halve the mozzarella balls, add them, and let them melt briefly. Add fresh or dried herbs to taste. I left them out this time. Vegetarians can, of course, omit the meat, and vegans can use plant-based cuisine and omit the meat and cheese or use alternatives. Here, the vegetables aren’t overcooked, and this version results in a crispy vegetable stir-fry.
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