Colorful pan-fried vegetables

Name: Colorful pan-fried vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Broccoli; 1 (approx. 700 g) Cauliflower; 2-3- (250 g) Carrots; 1 Onion; 2-3 TABLESPOONS Oil; 1-2 TEASPOONS Vegetable broth (instant); 1 can(s) (425 ml) Vegetable corn; 200 g cooked ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 200 g Sour cream or sour cream; 1 collar Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Broccoli
1 (approx. 700 g) Cauliflower
2-3- (250 g) Carrots
1 Onion
2-3 TABLESPOONS Oil
1-2 TEASPOONS Vegetable broth (instant)
1 can(s) (425 ml) Vegetable corn
200 g cooked ham
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
200 g Sour cream or sour cream
1 collar Parsley

Directions

1
Clean broccoli and cauliflower, wash and divide into small florets. Peel and wash the carrots and cut them into sticks. Peel and chop the onion and fry in hot oil. Pour in approx. 300 ml water, bring to the boil and stir in the stock. Simmer covered for 8-10 minutes. Drain the corn and dice the ham. Add both to the vegetables and heat up.
2
Season to taste with salt, pepper and nutmeg. Stir sour cream or sour cream until smooth. Season with salt and pepper and put it on the vegetables as a blob. Wash parsley, dab dry and chop. Sprinkle over the vegetables. Mashed potatoes taste good with it