Spring vegetable stir-fry
Today we have a new, delicious recipe from @tinastausendschoen for you, with which you can welcome spring: a spring vegetable pan. The delicious dish was prepared with our Original-Profi Collection® Serving Pan with high dome lid.
The Original-Profi Collection® from Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 5 | small waxy potatoes |
| 250 g | green asparagus |
| 3 | carrots |
| 1 tbsp. | rapeseed oil |
| 300 ml | vegetable stock |
| 2 | handfuls of baby spinach |
| 150 g | frozen peas |
| 150 g | crème fraîche |
| 2-3 tbsp. | wild garlic pesto |
| 100 g | mini mozzarella |
Instructions
Step 1 of 4:
Peel and wash the potatoes and carrots. Then cut both into cubes of approx. 1-2 cm. Wash the asparagus, trim off the woody ends, and cut into bite-sized pieces as well.
Step 2 of 4:
Heat oil in the Serving Pan and sauté the potatoes and carrots in it for 3-4 minutes. Deglaze with the stock and simmer covered over low heat for approx. 10 minutes. Add the asparagus after 5 minutes.
Step 3 of 4:
Add the peas, spinach, and crème fraîche to the Frying Pan and stir briefly once. Simmer again for approx. 5 minutes.
Step 4 of 4:
Season the spring pot with salt, pepper, and wild garlic pesto, and add the mini mozzarella balls as a topping.
