Winter Vegetable Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g potato (s)
- 350 g pumpkin (se)
- 350 g Brussels sprouts (cabbae sprouts)
- 1 medium onion (s)
- some oil
- some nutmeg
- some pepper
- some caraway powder
- some thyme, dried and ground
- some rosemary, dried and ground
- some garlic, dried and ground
Print Recipe
Pin Recipe Instructions
- Boil the potatoes unpeeled in water until they are soft.
- Clean the cabbage sprouts (shorten the stalk and remove the outer leaves) and cut / pierce the stalk with a cross-shape of approx. 5 mm. This should cook the cabbage sprouts more evenly. Cook the cabbage sprouts together with the potatoes until soft. They should be soft but still have a little bite. Since potatoes and cabbage sprouts cook differently, check their cooking condition again and again and take some out of the water earlier if necessary.
- In the meantime, cut the pumpkin into approx. 1 cm thick slices. If necessary, remove the seeds, peel, cut into 1 cm cubes and set aside.
- Peel and finely dice the onion and set aside.
- As soon as they are tender, rinse the cabbage sprouts and potatoes under cold water. Then peel the potatoes and cut them into approx. 1 cm cubes. Heat the oil in a large pan and fry the pumpkin and potatoes. As soon as the vegetables are roasted, add the onion and continue roasting everything.
- In the meantime, quarter the cabbage sprouts and, as soon as the onion is soft, also add them to the pan and fry them briefly.
- Season the vegetables and serve.
- Amount of ingredients results in a main course for 2 adults and 1 baby.
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