Summary

Ingredients

• 750 g potato (s), waxy
• 1 large zucchini
• 1 red pepper (s)
• 2 large carrots
• 4 stalks celery
• 1 onion (s)
• 300 ml vegetable stock
• 200 g herbal cream cheese
• 3 tablespoon pesto, (basil)
• marjoram
• salt and pepper
• Oil, for the pan

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Instructions

1. Boil the potatoes the day before.
2. Peel the potatoes and cut into small cubes (2 cm). Dice the onion.
3. Wash or peel the zucchini, bell pepper, carrots and celery and cut into small cubes or slices.
4. Heat the oil in a large pan and brown the potato cubes nicely, fry the onion for the last 5 minutes, lightly salt and pepper everything. Put the potatoes aside in a bowl and briefly fry the vegetables in the same pan, deglaze with the vegetable stock and simmer gently for about 5-10 minutes, depending on how soft or al dente you want the vegetables.
5. Then stir in the herb cream cheese and pesto into the vegetables, season, add the potatoes again, mix in, warm up and then serve the fragrant splendor.
6. As a purely vegetarian variant, the pan is enough for 4 people, possibly with a delicious salad.
7. As a side dish, 6 people can easily be satisfied. For example, we ate fish fillet with it.