Spring vegetable stir-fry
Today we have a new, delicious recipe from @tinastausendschoen for you, perfect for welcoming spring: a spring vegetable stir-fry. This tasty dish was prepared using our Original Profi Collection® serving pan with a high-sided lid.
The original professional collection®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 firm-cooking potatoes |
| 250 g | green asparagus |
| 3 | carrots |
| 1 tbsp | rapeseed oil |
| 300 ml | Vegetable broth |
| 2 | Handfuls of baby spinach |
| 150 g | Frozen peas |
| 150 g | Crème Fraiche |
| 2-3 tbsp | Wild garlic pesto |
| 100 g | Mini Mozzarella |
Instructions
Step 1 of 4:
Peel and wash potatoes and carrots. Then cut both into approx. 1-2 cm cubes. Wash the asparagus, cut off the woody ends, and also cut into bite-sized pieces.
Step 2 of 4:
Heat oil in the serving pan and sauté the potatoes and carrots for 3-4 minutes. Deglaze with broth and let simmer covered over low heat for approx. 10 minutes. Add the asparagus after 5 minutes.
Step 3 of 4:
Add peas, spinach, and crème fraîche to the pan and stir briefly. Let simmer for another approx. 5 minutes.
Step 4 of 4:
Season the spring pot with salt and pepper and wild garlic pesto, and add the mini mozzarella balls as a topping.
