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; 1 can(s) (425 ml) Corn grains; 200 g cooked ham; 7-10 Tbsp salt, pepper, nutmeg; 200 g Sour cream or sour cream; 1 collar Parsley

AUTHOR
Billie Wagner

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
1 can(s) (425 ml) Corn grains
200 g cooked ham
7-10 Tbsp salt, pepper, nutmeg
200 g Sour cream or sour cream
1 collar Parsley

Directions

1
Clean broccoli and cauliflower, wash and divide into small florets. Peel, wash and cut carrots into sticks
2
Peel and chop the onion and sauté in hot oil. Fry the vegetables. Add 300 ml water, stir in broth. Simmer covered for 8-10 minutes
3
Drain the corn, dice the ham. Add both to the vegetables and heat. Season with salt, pepper and nutmeg
4
Stir sour cream or sour cream until smooth. Season with salt and pepper and place on the vegetables as a blob. Wash, shake dry and chop the parsley. Sprinkle over the vegetables. Mashed potatoes taste good with it
5
Drink: mineral water