Vegetable pot

Name: Vegetable pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Onions; 500 g Potatoes; 500 g red and green peppers; 7-10 Tbsp Caraway seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l Vegetable broth; 150 g ripened cream; 1/2 (75 g) Becher Crème fraîche; 2 TEASPOONS Tomato paste; 7-10 Tbsp Sweet peppers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Onions
500 g Potatoes
500 g red and green peppers
7-10 Tbsp Caraway seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l Vegetable broth
150 g ripened cream
1/2 (75 g) Becher Crème fraîche
2 TEASPOONS Tomato paste
7-10 Tbsp Sweet peppers

Directions

1
Water the refractory clay pot for about 10 minutes. Peel and slice onions and potatoes. Clean, wash and cut the peppers into pieces. Layer prepared vegetables in the clay pot.
2
Season with cumin, salt and pepper. Pour the broth over it. Put the pot into the cold oven and cook in the electric cooker at 225 ° C (gas: level 4) for about 40 minutes. Mix sour cream, crème fraîche and tomato paste.
3
Season to taste with salt, pepper and paprika and spread on the vegetables 10 minutes before the end of the cooking time. Serve sprinkled with caraway seeds.