Vegetable mix with wild garlic flower paste

Ingredients for 2 servings:

• 1 small zucchini, approx. 250 – 300 g
• 3 carrots, approx. 250 – 300 g
• 5 small pointed peppers, color doesn’t matter, mine were light green (not the “Sivri” variety, they are too hot)
• 4 spring onions, use the green part too
• 1 tbsp oil or whatever you like
• 4 tbsp, heaped wild garlic paste (wild garlic flower paste with tiger nuts)

Instructions

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

alkaline, vegan, GAT-compliant

Wild garlic blossom paste: See my recipe “Variations with Wild Garlic Buds” using wild garlic blossoms, but with tiger nuts instead of almonds. Clean the carrots and cut into wide julienne strips, similar to fries, as well as the zucchini. Cut the stems off the pointed peppers, halve the pods, remove the long ribs and seeds, and then cut the flesh into thin half rings. Slice the spring onions into thin rings. Heat the oil in a lidded pan and sauté the carrots. Then add the spring onions and fry for 1-2 minutes. Add the zucchini and pointed peppers, stir once, and top with the wild garlic blossom paste. Don’t stir yet, reduce the heat, cover, and sauté for a few minutes (not too long; the stalks mean the vegetables cook quickly). Open the lid, stir, check for optimal cooking time, add salt if desired, and enjoy. For me, this was a main course in three deep plates; as a side dish, it might be enough for more people.