Green-white-orange Pan with Ginger
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 dash oil
- 1 onion (s), diced into small pieces
- 3 cm ginger (12-15 g), weighed cleaned
- 220 g carrot (s), peeled and weihed
- 220 g potato (s), peeled and weihed
- 200 g broccoli, weihed cleaned
- 1 teaspoon, heaped broth, granulated or miracle seasoning822;
Print Recipe
Pin Recipe Instructions
- Divide the broccoli into small florets and peel the stalk and cut into small pieces. Cut slices. Cut the ginger into tiny cubes. Cut the carrots and potatoes with the vegetable cutter (French fries setting).
- In a pan with a lid, heat the oil and allow the onions to turn translucent.
- Then add the ginger and when it starts to smell, add the carrots. Let rise for approx. 2 minutes with the lid closed. Then add the potatoes, turn the temperature down to half and put the lid back on. After about 5 minutes, test how firm the potatoes are and first add the broccoli stalk slices and then the florets. Stir, season and keep putting the lid on. Let the condensation water run down to the vegetables. Steam to the desired firmness.
- There is almost no liquid on this dish, if you want this you have to add some water. Possibly salt on the plate.
- For me this is a main course, but it can also serve as a side dish.
- You don`t have to be so strict about the quantities! These were my leftovers.
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