Summary

Ingredients

• 700 g potato (s)
• 250 g beans, reen
• 200 g zucchini, small
• 1 onion (s)
• 1 clove garlic
• 1 bunch herbs made from parsley, tarragon, marjoram, thyme and savory or 2 pts. TK 8-herb mixture
• 1 cup natural yoghurt
• 1 teaspoon cream horseradish
• 4 tablespoon sunflower oil
• Salt and pepper, whiter from the mill
• 250 ml vegetable stock

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Instructions

1. Peel the potatoes and wash them like the green beans and zucchini. Cut the potatoes and zucchini into 1 cm cubes. Clean the beans and cut into 3 cm long pieces. Peel onion and garlic and chop finely.
2. Rinse the herbs with cold water, pat dry and chop (let the frozen herbs thaw). Mix the yogurt with the horseradish and herbs.
3. Heat the oil in a large pan, fry the onion and garlic briefly, then add the potatoes and beans. Fry everything, turning, for 5 minutes and season well with salt and pepper. Pour in the stock and cook the vegetables covered for 10 minutes, stirring frequently. At the very end, add the zucchini cubes and cook for another 2 minutes.
4. Remove from heat, stir in herbal yogurt and serve immediately.