Spring vegetable stir-fry
Today we have a new, delicious recipe from @tinastausendschoen for you, with which you can welcome spring: a spring vegetable pan. The delicious dish was prepared with our Original-Profi Collection® sauté pan with high dome lid.
The Original-Profi Collection® from Fissler – recommended by professional chefs, made for you. Strong heat, precise timing, bold flavors, and the right tools: with the Original-Profi Collection®, every challenge becomes your success. Made in Germany from recycled premium stainless steel. That is quality at professional level, just to your taste. Whether quick searing, intense roasted flavors, or a full menu for your guests – every detail is designed to have your back. Often copied, but never matched: timeless design, made for your kitchen. Professional quality, guaranteed for 15 years.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 5 | small waxy potatoes |
| 250 g | green asparagus |
| 3 | carrots |
| 1 tbsp. | rapeseed oil |
| 300 ml | vegetable stock |
| 2 | handfuls of baby spinach |
| 150 g | frozen peas |
| 150 g | crème fraîche |
| 2-3 tbsp. | wild garlic pesto |
| 100 g | mini mozzarella |
Instructions
Step 1 of 4:
Peel and wash the potatoes and carrots. Then cut both into cubes of approx. 1-2 cm. Wash the asparagus, trim off the woody ends, and cut into bite-sized pieces as well.
Step 2 of 4:
Heat oil in the Serving Pan and sauté the potatoes and carrots in it for 3-4 minutes. Deglaze with the stock and simmer covered over low heat for approx. 10 minutes. Add the asparagus after 5 minutes.
Step 3 of 4:
Add the peas, spinach, and crème fraîche to the Frying Pan and stir briefly once. Simmer again for approx. 5 minutes.
Step 4 of 4:
Season the spring pot with salt, pepper, and wild garlic pesto, and add the mini mozzarella balls as a topping.
