I am really trying hard to stick to seasonal vegetables, especially that in this season the choice is quite limited in Switzerland. The good thing is though, it’s a work out for my creativity and I like to try out recipes with what I have in my fridge. And one thing which is never missing in my fridge is veggies. It was not always like this, in the past the only vegetables I prepared at home were salad and frozen vegetables. I liked vegetables but I didn’t feel confident enough to through myself and admittedly I was lazy. I had the habit and knowledge of veggies but not the hang of it. At least I was on the right path, unlike when I was a teenager. Well, during my high school years my diet consisted of pizzas, crêpes and yes salads: only when, with some friends, we would go on a diet. Our resolution lasted about two days and then we’d just forget about it. The longest time we held on was five days. I remember once we set a punishment where if one of us would fall into temptation even with just one bite of chocolate, chips, cheese… we would have to get down and do a hundred sit ups. The end of the diet came when one of us fell for chocolate and on about her forty-fifth sit-up we told ourselves that a few apples a day was okay but as a dessert.
Winter Vegetable Stir-Fry
Recipe for 2 as main / 2 as side dish
Prep time: 15 min
Cook time: 30 min
400 g waxy potatoes (I used the Charlotte kind)
1 small leek
150 g Savoy cabbage
2 tbsp rapeseed oil
2 heaped tsp mustard powder
½ tsp paprika
2 dl water
2-3 tbsp crème fraîche
2 tbsp pumpkin seeds
Salt and pepper
Cut the potatoes lengthwise and slice each half into 1 cm pieces. Cut the carrot into 3-4 cm long strips. Half the leek and slice into 2 cm pieces. Roughly cut the Savoy cabbage.
Heat 2 tbsp rapeseed oil and add the potatoes with some salt to brown on all sides for about 8 min, stir occasionally. Add the mustard powder and the other ingredients one at the time, regularly stirring to mix the ingredients. Add the water and ½ tsp salt and cook on a medium low heat for about 25 min, stir occasionally.
Once the vegetables are done add the crème fraîche, stir and cook for another 3-4 min. Correct the taste if needed and add the pumpkin seeds. Serve warm, as a main dish or as a side with meat or fish.