Quick potato noodle pan with colorful vegetables

Ingredients for 4 servings:

• 450 g buttered vegetables, frozen, peas, carrots, cauliflower, corn
• 2 onions, red,
• 1 bunch of flat-leaf parsley
• 2 tbsp butter
• 1 tbsp olive oil
• 500 g potato dumplings
• some salt
• some pepper, mixed, from the mill
• 150 g crème fraîche with herbs
• 1 tbsp mustard, medium hot

Instructions

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

vegetarian

Prepare the unthawed buttered vegetables according to the package instructions. Peel the onions and cut into wedges. Rinse the parsley, shake dry, and finely chop the leaves. Heat the butter and olive oil in a large pan and fry the potato dumplings for about 4 to 5 minutes until golden brown on all sides. Then remove the pan and fry the onion wedges in the frying fat. Add the potato dumplings and buttered vegetables, stir, and season with a little salt and a few turns of freshly ground pepper. In a bowl, mix the crème fraîche with the mustard and chopped parsley. Season to taste with a little salt and a few turns of freshly ground pepper and serve with the potato dumplings.