Vegetable Stir-fry with Potatoes, Carrots, Leeks and Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 carrot (s)
- 2 large potatoes
- 1 red pepper (s)
- 1 leek
- 1 onion (s)
- 150 g ham (katen), diced
- 2 cloves garlic)
- 1 tablespoon olive oil, or rapeseed oil
- some salt and pepper
- Paprika powder
- 1 teaspoon vegetable stock, instant
- 1 tablespoon sauce (Texicana Salsa)
- water, or cream
Print Recipe
Pin Recipe Instructions
- Clean and finely chop the vegetables. Heat the oil in a pan, briefly fry the onion, garlic and ham, add the vegetables after one or two minutes and cook covered over medium heat for about 15 minutes, possibly adding a little water or cream. Just before the end of the cooking time, add the sauce.
- You can also serve pasta with it, but then leave out the potatoes.
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