Stewed vegetables by Ann – a warming and healthy lunch

End of zucchini! I use what I have in the fridge, but I definitely bet on autumn, seasonal vegetables.

Today a quick recipe for stewed, healthy vegetables.

Recipe:

100 g sweet potato

2 small carrots

1 pepper

1 courgette

1 tablespoon of ghee butter

1 clove of garlic

a piece of ginger (the size of the thumb)

green parsley

pinch of: sea salt, cayenne pepper, lovage, 1/2 teaspoon of turmeric, 1 teaspoon of cardamom, a pinch of thyme

roasted sunflower and pumpkin seeds

A method of preparing:

Peel and grate the ginger and garlic. Warm up the ghee butter in a frying pan and simmer garlic with ginger (you can also add half of the onion or white part of the sweet-leek ).

Wash the zucchini and peppers thoroughly. Slice the zucchini and peppers. Peel the sweet potatoes and carrots, cut them into slices – crescents shape.

On to the hot pan, add sweet potatoes and carrots, top up with water to cover the vegetables and stew under the cover, then add spices. After 6-8 minutes, add the rest of the veggies and finely chopped parsley and simmer until soft.

At the end, add roasted pumpkin and sunflower seeds.

For me, this is autumn sweetness – let’s use seasonal vegetables!