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Spring hotchpot

We love to eat this hotchpot in spring. It is ideal to get rid of „left-over“ portions vegetables and especially very colorfull to the eye.

4 portions

Ingredients:
800 g potatoes
300 g carrots
Salt, pepper
2 dl milk
1 bell-pepper
2 spring onions
1 onion
2 cloves of garlic
butter
2 tomatoes
½ cucumber
3 hands full of salad
parsley

Preparation:
Peel the potatoes, cut carrots and potatoes in pieces en boil in water with salt until done.
Meanwhile cut the onion, spring onions and bell pepper in (little) pieces. Fry the onion in a little butter until soft, give spring onions and bell pepper to the onion and press the garlic above this mixture. Braise about 3 minutes.
Cut tomatoes and cucumber into little pieces and rip the salad into pieces.

Mash the potatoes with the carrots in the pan. Stirr in the milk and season with salt and pepper. Stirr the warm en cold vegetables under the mash en sprinkle a little parsley on top.

Serve hot, if wished with a cooked egg or a piece of meat.

Costs: ca. € 0,75 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 305/1277
Protein (gr): 8
Fat (gr): 6
Carbohydrates (gr): 50
sugar (gr): 15
Fibers (gr): 9

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