Summary

Ingredients

• 1 dash oil
• 1 medium onion (s), cut into small pieces
• 1 large clove (s) garlic, finely diced
• 250 g carrot (s), peeled and weihed
• 250 g potato (s), peeled and weihed
• 250 g beans, reen, possibly frozen
• 250 g mushrooms
• 1 teaspoon, heaped cardamom powder
• 1 teaspoon, heaped vegetable broth, grained

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Instructions

1. Cut the carrots into thin slices with the cucumber slicer. Possibly break through the frozen beans once. Cut the mushrooms into slices and cut the potatoes into fine strips with the Julienne cutter.
2. In a large non-stick pan with a lid, stir-fry the onion and garlic. Then fry the carrots, a few minutes and then the potato strips. Put the lid on. If you have the feeling that the last two ingredients are approaching the cooking point, let the beans simmer for a few minutes. Finally fold in the mushrooms and season everything with cardamom and vegetable stock. Reduce the temperature significantly and only let the vegetables steep on low heat with the lid closed. The cooking time is a bit a matter of feeling, depending on how thick or thin the vegetables are cut.
3. If necessary, add salt to the dish on the plate.
4. This can be a main course or a side dish.