Braised potato sprouts pan

Name: Braised potato sprouts pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 250 g Mushrooms; 1 (approx. 250 g) Vegetable Onion; 500 g Broccoli; 3 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 TEASPOONS Vegetable broth; 2 medium-sized tomatoes; 100-150 g Sprout mix (radish, alfalfa and radish sprouts)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
250 g Mushrooms
1 (approx. 250 g) Vegetable Onion
500 g Broccoli
3 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 TEASPOONS Vegetable broth
2 medium-sized tomatoes
100-150 g Sprout mix (radish, alfalfa and radish sprouts)

Directions

1
Potatoes peel, wash and in columns. Clean mushrooms, wash and halve them if necessary. Peel onion and chop roughly. Clean and wash broccoli and cut into small florets. Heat the oil in a large pan.
2
Sauté the potatoes in it for about 10 minutes, turning several times. Add mushrooms and fry for another 5 minutes. Add onion and fry briefly. Stir in tomato paste and sauté briefly.
3
Fold in broccoli. Season everything with salt and pepper. Deglaze with 1/4-3/8 litres of water and bring to the boil. Stir in broth and stew covered for about 10 minutes. Wash and dice the tomatoes. Sort sprouts if necessary, rinse briefly and drain well.
4
Fold the tomatoes and sprouts into the potatoes and heat them up. Season to taste with salt and pepper.