I am really trying hard to stick to seasonal vegetables, especially that in this season the choice is quite limited in Switzerland. Continue reading
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.