Rustic vegetable pan with beetroot

Ingredients for 2 servings:

• 5 large potatoes
• 3 beetroots, pre-cooked
• 1 broccoli
• 1 handful of mushrooms
• 2 carrots
• Oil for frying
• salt and pepper
• Paprika powder, sweet
• possibly dried herbs, as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and cut them into wedges or cubes, then soak them in water for a few minutes. Dry the potatoes and toss them with 1-2 tablespoons of oil, salt, sweet paprika, and dried herbs, if desired. Cook in an air fryer at 200 degrees Celsius for about 20 minutes, but you can also cook them in the oven or in a pan. Remove the stem from the broccoli and cut the broccoli into florets. Peel the carrots and cut them into thick pieces. Blanch both briefly in salted water and drain. Cut the mushrooms and beetroot into pieces. Add a little oil to a pan and fry the beets first. Then add the mushrooms and fry briefly. Finally, add the broccoli and carrots and continue frying, seasoning with salt and pepper. Finally, add the potatoes and serve.