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Vegetable pan

updated

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Ingredients for 4 servings:

  • 2 garlic cloves
  • 400 g cauliflower
  • 4 carrots
  • 2 tsp vegetable oil
  • 250 g beans, green
  • 300 ml vegetable stock
  • 250 g low-fat yogurt
  • 1 tsp cornstarch
  • 8 m.-sized potatoes, boiled
  • 400 g corn (canned)
  • salt and pepper

Instructions

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

Crush the garlic cloves, divide the cauliflower into florets, and cut the carrots into sticks. Heat the oil in a pan and sauté the vegetables and beans. Pour in 200 ml of stock, cover, and simmer the vegetables for about 10 minutes. Mix the remaining stock with the yogurt and cornstarch and add to the vegetables. Dice the potatoes, add them along with the corn, and heat quickly until hot. Season the vegetable pan generously with salt and pepper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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