Summary

Ingredients

• 1 small zucchini, approx. 250-300 g
• 3 carrot (s), approx. 250 - 00 g
• 5 small pointed peppers, no matter the color, mine were light green (not the Sivri variety, they are too hot)
• Use 4 spring onion (s), also the green one
• 1 tablespoon oil or whatever you like
• 4 tablespoon, heaped wild garlic paste (wild garlic blossom paste with tiger nuts)

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Instructions

1. Wild garlic blossom paste: see my recipe Variations of the wild garlic bud only with wild garlic flowers and tiger nuts are used instead of almonds.
2. Clean the carrots and cut into wide julienne-style fries, as well as the zucchini. Cut away the stalk from the pointed peppers, halve the pods, remove the longitudinal ribs and the seeds, then cut the pulp into fine half rings. Cut the spring onions into thin rings.
3. Heat the oil in a pan with a lid and sauté the carrots. Then add the spring onions and fry for 1 - 2 minutes. Add the zucchini and pointed peppers, stir once and place the wild garlic blossom paste on top. Do not stir yet, reduce the heat, put the lid on and simmer for a few minutes (not long, the vegetables have a short cooking time due to the pegs).
4. Open the lid, stir, test whether the optimal cooking point has been reached for you, possibly salt and enjoy.
5. For me this was a main course in 3 deep plates, as a side dish it might be enough for more people.