Vegetable hash browns

Ingredients for 2 servings:

• 400 g potatoes
• 150 g broad green beans
• 150 g kohlrabi
• 150 g broccoli, with stalk
• 200 g cauliflower
• 1 onion(s)
• 40 g Emmental cheese, pay attention to salt content
• some rapeseed oil
• some pepper
• some galangal
• some caraway powder
• some garlic powder
• some marjoram, dried
• some thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Baby-led weaning (BLW), low-salt, from approx. 9 months

Boil the potatoes with their skins on until soft. Wash the vegetables and cut into bite-sized pieces. Include the stalk in the broccoli. Peel and chop into small pieces if necessary. Steam the vegetables until soft. Do not mix the broccoli and kohlrabi with the rest of the vegetables. Peel the cooked potatoes and cut them into bite-sized cubes (approx. 1.5 x 1.5 cm). Heat a little oil in a non-stick pan and slowly fry the potatoes until very crispy. Meanwhile, peel the onion and finely dice them. Once the potatoes are done, add the onion, beans, and cauliflower and fry everything until crispy. Meanwhile, arrange the broccoli and kohlrabi in a baking dish. Preheat the oven to 200°C (top/bottom heat). Season the potato and vegetable mixture well and pour it into the baking dish. Coarsely grate the Emmental cheese and spread it over the vegetables. Bake everything in the oven. This amount of ingredients makes a main course for 2 adults and 1 child.