Schupfnudel – vegetable pan

Ingredients for 4 servings:

• 1 package of Schupfnudeln (500 g) from the refrigerated section
• 500 g mushrooms
• 1 large red bell pepper(s)
• 1 large bell pepper(s), yellow
• 2 small leeks
• 3 tbsp oil
• 200 ml vegetable broth, instant
• 200 g sour cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the mushrooms and cut into slightly thicker slices. Clean the bell peppers and dice them. Clean and wash the leek, halve them lengthwise, and cut them crosswise into strips (to create “half-moons”). Heat the oil in a large pan and fry the potato dumplings. Remove them and set them aside. Sauté the vegetables and mushrooms in the frying fat. Add the potato dumplings back in, add the broth to the pan, and cook everything for about 5 minutes. Season with salt and pepper. Pour the sour cream over the potato dumpling and vegetables and serve immediately. If you like, you can also serve it without the sour cream and place the sour cream on the table so everyone can decide how much sour cream they like.