Potato and carrot pot with nuts

Name: Potato and carrot pot with nuts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes; 2 (approx. 350 g) Leek sticks (leek); 400 g Carrots; 750 g (720 ml) fresh or 1 glass of pumpkin; 4 TABLESPOONS Peanut kernels; 2 TABLESPOONS Oil; 2-3 TABLESPOONS Vegetable broth; 7-10 Tbsp possibly 1 small chilli pepper; 7-10 Tbsp salt, black pepper; 1 pinch Sugar; 7-10 Tbsp Edesweet peppers; 1/2 bunch Chives

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes
2 (approx. 350 g) Leek sticks (leek)
400 g Carrots
750 g (720 ml) fresh or 1 glass of pumpkin
4 TABLESPOONS Peanut kernels
2 TABLESPOONS Oil
2-3 TABLESPOONS Vegetable broth
7-10 Tbsp possibly 1 small chilli pepper
7-10 Tbsp salt, black pepper
1 pinch Sugar
7-10 Tbsp Edesweet peppers
1/2 bunch Chives

Directions

1
Peel the potatoes. Clean or peel the vegetables. Wash everything. Cut leek into rings, carrots into slices, potatoes into cubes. Remove seeds from fresh pumpkin and dice (drain pumpkin from the glass)
2
Roast the nuts in a large pot without fat. Take out. Heat the oil in the pot. Sauté fresh vegetables briefly in it. Deglaze with 1 l water. Bring to the boil and stir in vegetable stock. Cover and simmer for about 20 minutes
3
Wash the chilli, remove the seeds and cut into fine rings. Add chilli and possibly pumpkin from the 10 minutes before the end of the cooking time to the stew
4
Potato and carrot pot with salt, pepper, sugar and paprika season. Wash the chives, chop finely, sprinkle over