Potato – Vegetable – Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), diced
- 200 g veetables, mixed, frozen (carrots, cauliflower, broccoli)
- 1 onion (s), finely chopped
- 75 g ham, diced
- 50 g cream cheese with herbs
- 50 ml cream
- 40 g mozzarella, rated
- 1 teaspoon oil
- 400 ml vegetable stock
- some salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Fry the onion in hot oil. Add the ham cubes and leave out. Add the diced potatoes and fry briefly. Then add the frozen vegetables and pour in some vegetable stock. Then let the whole thing simmer on medium heat for about 20 minutes until the potatoes are cooked through. Always add some of the vegetable stock - there must always be liquid in the pan so that nothing burns. Possibly close the pan lid or add more liquid. After 20 minutes stir in the cream cheese and pour in the cream. Briefly reduce the whole thing until creamy and season with salt, pepper and paprika powder. Finally, carefully add the grated mozzarelle and stir in until it pulls strings.
- Tip: If you like more sauce, just add a little more vegetable stock to the vegetables before adding the cream cheese. If you choose low-calorie cheese and cream, the whole dish has about 750 kcal - if you are really hungry you can eat this pan on your own without regrets.
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