John Myers
Ingredients for 4 servings:
- 700 g pea pod(s), fresh or frozen
- 200 g corn (can)
- 200 g carrot(s), sliced
- 3 tbsp oil (rapeseed or sunflower oil)
- ¼ liter vegetable broth
- 2 onions, diced
- 500 g Schupfnudeln, fresh (homemade or from the refrigerated section)
- salt and pepper
- some parsley, chopped
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
inexpensive, variable and healthy
Clean and wash the pea pods. Briefly sauté them with the sliced carrots in a hot pan with a tablespoon of oil. Season with salt and pepper. Pour in the vegetable stock and cook the vegetables until crisp. Then drain and let drain. Sauté the onions in a pan with the remaining oil. Add the potato dumplings and fry lightly, turning frequently. Now add the canned corn and the cooked vegetables and heat everything together again briefly. Sprinkle with parsley. Can be varied with other vegetables. Serve as a main course or as a side dish, e.g. with any pan-fried dish, poultry or fish.
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