For 2 people – easy ~ €
Preparation time: 10 minutes
Cooking time: 15 minutes
- ¼ leek (even the green part is appropriate)
- 1 carrot
- 200 g potatoes (about 2 medium sized)
- 50 g turnip (in the absence, add ½ carrot)
- 75 g beetroot (about 2)
- 50 g cabbage
- 0.5 l of water
- 1 tsp of vegetable stock powder or 1 vegetable stock cube without palm oil (for an equivalent of 5 dl of liquid)
- Optional: bay leaf
Slice the leek. Using a leek instead of an onion avoids using a frying pan and it goes faster! Cut the carrot into slices, potatoes, turnip and the beetroot into cubes and cabbage into small squares.
For the cabbage to keep longer, take a few leaves outside the cabbage instead of cutting one end.
Put everything in a saucepan and cook for 15 minutes under the lid (energy saving). If you use pre-cooked beetroots, add them after 10 minutes of cooking together with their juice.
Serve with parsley.
Enjoy your meal!
Contribution Lotta Grant!