Name: POTATO AND VEGETABLE STIR-FRY
Ingredients: 400 g Potatoes (peeled); 80 g Onions; 250 g Red peppers; 250 g Aubergines; 100 g Green beans (frozen); 40 g Fresh cream; 2 tbsp Tomato paste; 3 cloves Garlic ( ); 3 tbsp Olive oil; Salt, pepper, paprika powder, 1 pinch of sugar; 3 tbsp Flat-leaf parsley (chopped)

POTATO AND VEGETABLE STIR-FRY

Course: Potatoes

Servings for 4 persons

Calories per Serving: 211kcal

Ingredients

Potatoes (peeled) 400 g
Onions 80 g
Red peppers 250 g
Aubergines 250 g
Green beans (frozen) 100 g
Fresh cream 40 g
Tomato paste 2 tbsp
Garlic 3 cloves
Olive oil 3 tbsp
Salt, pepper, paprika powder, 1 pinch of sugar
Flat-leaf parsley (chopped) 3 tbsp

Preparation

Wash vegetables. Peel the potatoes, onions and garlic. Chop the vegetables into bite-sized pieces. Chop the onions and garlic into small pieces. Cook the potato cubes in salted water and then drain.
Sauté the onions and garlic in olive oil, then add the diced vegetables and sauté for approx. 10 min. Then mix the potato cubes into the vegetables and season with fresh cream, tomato paste, salt, pepper and paprika powder. Sprinkle with parsley.