Ham-Panzerotti and mushroom vegetables

Name: Ham-Panzerotti and mushroom vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Onion; 200 g Mushrooms; 1 (approx. 500 g) baby Chinese cabbage; 2 Tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp colourful pepper; 150 ml Vegetable broth (instant); 150 g Whipped cream; 1 package (250 g) Ham Panzerotti (dough mussels with ham filling); 1 Stalk Thyme; 7-10 Tbsp flat leaf parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Onion
200 g Mushrooms
1 (approx. 500 g) baby Chinese cabbage
2 Tomatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp colourful pepper
150 ml Vegetable broth (instant)
150 g Whipped cream
1 package (250 g) Ham Panzerotti (dough mussels with ham filling)
1 Stalk Thyme
7-10 Tbsp flat leaf parsley

Directions

1
Peel and finely chop the onion. Clean the mushrooms, wash if necessary and cut in half. Clean, wash and cut Chinese cabbage into strips. Clean, wash and cut the tomatoes into eighths. Heat oil in a pan and fry the onion.
2
Add the mushrooms and fry for 3-4 minutes. Add Chinese cabbage and tomatoes and braise for about 5 minutes. Season with salt and pepper. Deglaze with stock and cream and bring to the boil. Let it boil down at low heat for another 2-3 minutes. In the meantime, let Panzerotti steep in boiling salted water for 1-2 minutes. Drain and let drain. Pluck the thyme leaves from the stalk and add to the mushroom vegetables. Season again and arrange on plates together with the Panzerotti.
3
Let it boil down at low heat for another 2-3 minutes. In the meantime, let Panzerotti steep in boiling salted water for 1-2 minutes. Drain and let drain. Pluck the thyme leaves from the stalk and add to the mushroom vegetables. Season again and arrange on plates together with the Panzerotti. Serve garnished with parsley as desired