Vegan Carrot and Potato Pan with Ginger
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 large carrot (s)
- 2 large potatoes
- 50 g cashew nuts
- 1 piece (s) ginger
- some oil, or vegetable fat
- salt
Print Recipe
Pin Recipe Instructions
- Peel the carrots and potatoes and cut into 1.5 cm cubes. Peel the ginger and cut into tiny cubes. Roughly chop the cashew nuts.
- Roast the ginger and cashew nuts in oil or vegetable fat in a non-stick pan over medium heat. Add the potatoes and carrots and fry briefly. Reduce the heat, add a little water if necessary and put a lid on. Steam over a mild heat until the vegetables are still firm to the bite. Occasionally shake the pan or carefully turn the vegetables. Salt to taste.
- Tastes as a side dish or as a vegan main course.
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