Pepper filets with carrots

Name: Pepper filets with carrots
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g peeled potatoes; 1/8 l Vegetable broth (instant); 200 g cleaned carrots; 80 g Pork tenderloin; 1/2 tsp (2.5 g) oil, salt; 1 cleaned spring onion; 1 TABLESPOON Sauce thickener or vegetable binder; 7-10 Tbsp (for diabetics); 1/2 TEASPOON green peppercorns

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g peeled potatoes
1/8 l Vegetable broth (instant)
200 g cleaned carrots
80 g Pork tenderloin
1/2 tsp (2.5 g) oil, salt
1 cleaned spring onion
1 TABLESPOON Sauce thickener or vegetable binder
7-10 Tbsp (for diabetics)
1/2 TEASPOON green peppercorns

Directions

1
Boil the potatoes in broth for 20 minutes. Cook the carrots for about 10 minutes. Fry the fillet in hot oil on each side for about 2 minutes, salt. Cut spring onion into pieces and fry them. Take everything out. Drain potatoes and carrots, catch stock.
2
Stir into the frying fat, thicken slightly. Add pepper.