Vegetables – All Sorts in Roman Pot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat, mixed
- 1 red pepper (s), diced (approx. 25; cm)
- 1 bell pepper (s), yellow, diced (approx. 25; cm)
- 1 leek, cut into rings
- 2 small zucchini, cut in half (approx. 1 cm thick)
- 5 potato (s), mainly waxy, diced
- 1 medium onion (s), peeled & diced
- 1 sprig rosemary, (fresh)
- 1 clove garlic
- 1 teaspoon, leveled broth, granulated
- 1 teaspoon mustard, hot or medium hot
- 0.5 tube ½ tomato paste
- 150 ml water
- Salt and pepper, (as required & taste)
- 1 teaspoon olive oil
- 3 medium carrot (s), peeled, sliced
Print Recipe
Pin Recipe Instructions
- Water the Roman pot well.
- Fry the minced meat in a hot pan with the olive oil until crumbly. Add the mustard and tomato paste and mix well. Pour in some water. Bring to the boil, then remove the pan from the hob and let the minced meat sauce cool down.
- Mix the vegetables well and mix with the cold minced meat sauce. Put everything in the Römertopf. Sprinkle the granular broth over it, pour the water over all the ingredients. Place the two sprigs of rosemary on the vegetables and close with the lid. Put the Römertopf in the COLD oven (bottom rail) and cook at 160 ° for about 1-1.5 hours.
- CAUTION: If the Römertopf comes out, place it on a wooden board or a DRY tea towel, never on a cold stove, the Römertopf cannot withstand strong temperature fluctuations, it could tear !!!
- Before serving, remove the two sprigs of rosemary and stir the dish carefully. If necessary, it can be seasoned with salt and pepper, depending on your taste.
- Depending on the seasonal offers of vegetables, it can be varied as desired
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