Winter vegetable stir-fry

Ingredients for 2 servings:

• 600 g potatoes
• 350 g pumpkin(s)
• 350 g Brussels sprouts
• 1 m.-sized onion(s)
• some oil
• some nutmeg
• some pepper
• some caraway powder
• some thyme, dried and ground
• some rosemary, dried and ground
• some garlic, dried and ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Baby Led Weaning (BLW), without salt

Boil the unpeeled potatoes in water until soft. Clean the Brussels sprouts (shorten the stems and remove the outer leaves) and make a cross-shaped cut/pierce the stems with a knife, about 5 mm deep. This will help the Brussels sprouts cook more evenly. Boil the Brussels sprouts together with the potatoes until soft. They should be soft, but still have a bit of a bite. Since potatoes and Brussels sprouts cook differently, check them regularly and remove some from the water early if necessary. In the meantime, cut the pumpkin into slices about 1 cm thick. Remove the seeds if necessary, peel the sprouts, cut into 1 cm cubes and set aside. Peel and finely dice the onion and set aside. As soon as the sprouts and potatoes are soft, rinse them under cold running water. Then peel the potatoes and also cut them into 1 cm cubes. Heat oil in a large pan and fry the pumpkin and potatoes until hot. Once the vegetables are roasted, add the onion and continue roasting. Meanwhile, quarter the Brussels sprouts and, once the onion is soft, add them to the pan and fry briefly. Season the vegetables and serve. This amount of ingredients makes a main course for 2 adults and 1 baby.