Vegetable wok with potatoes

Ingredients for 4 servings:

• 8 carrots
• 4 parsnips
• 1 kohlrabi bulb(s)
• 1 kg potatoes
• 2 onions, red
• 3 cloves garlic
• 1 head of broccoli
• 1 tbsp paprika powder, hot
• 1 cube of vegetable stock
• 0.4 liters of boiling water
• 1 small can of coconut milk, optional
• ½ tsp salt
• 1 n. B. Soy sauce
• 1 tbsp sugar
• 500 g mushrooms
• 1 tbsp thyme, dried
• 1 tbsp rosemary, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Peel the potatoes, cut into cubes with sides measuring approximately 2-3 cm, and boil them separately in salted water for about 10 minutes. Prepare the vegetables: peel and halve the onions. Peel and halve the garlic cloves, remove the core, and peel the carrots, parsnips, and kohlrabi and cut into roughly equal pieces (slice some carrots, dice others). Slice the mushrooms. Divide the broccoli into florets, peel the stalks, and dice them. Grind the rosemary and thyme in a small mortar and pestle, then add paprika, salt, and pepper. This creates a finished spice mix. Preheat the wok, and when it’s really hot, add about 2-3 tablespoons of rapeseed oil. Set the wok to level 6 (at 9) and place the onions, cut-side down, in the hot oil for about 3 minutes. In my case, the cut surfaces are already a bit crispy. Now add the carrots, garlic, parsnips, and diced broccoli stalks, stir, and fry for about 5-6 minutes. You can leave the lid on at all times—this will keep everything clean. Remove the lid and stir occasionally. Sprinkle in the spice mix and stir. Sprinkle the sugar over the top. Now add the kohlrabi and mushrooms and mix, then fry covered for about 3 minutes. Gradually add the boiling water in small portions and crumble in the stock cube. You may also want to stir in the can of coconut milk at this point (but it works very well without coconut milk too). Place the broccoli florets on top and increase the heat to the highest setting until the stock is boiling vigorously and steaming. Put the lid on, reduce the heat (level 3-5), and cook covered for about 10-15 minutes, until the vegetables have reached the desired consistency. Add soy sauce if desired. Serve with the hot potatoes.