Vegetarian colorful pan

Ingredients for 4 servings:

• 700 g potatoes, waxy
• 500 g chicory
• 1 bunch of soup vegetables
• 1 bunch of spring onions
• 1 m.-large celery
• 100 ml low-fat milk
• 2 herb(s)
• 1 tsp vegetable broth
• 4 garlic cloves
• olive oil
• salt and pepper
• lemon juice
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the potatoes, celery, and celeriac into pieces, cook with a herb, a little salt, and a little water until al dente. Reserve 1/2 cup of the stock and drain the rest. Finely chop the chicory (remove the middle stalk because it’s bitter), leeks, and spring onions. Clean the carrots and cut them into small sticks. Chop the garlic and fry briefly with a little olive oil, then briefly fry the chopped vegetables. Deglaze with the reserved stock and milk, dissolve the vegetable stock and the second herb in it. Simmer for about 2-4 minutes, depending on how firm you want the vegetables. Add the cooked vegetables and fold them in, season with salt, pepper, and lemon juice. Sprinkle with chopped parsley.