Colorful Potato and Vegetable Stir Fry
Ingredients
- Ingredients
- 800 grams waxy potatoes
- 1 ½ red Bell pepper
- 1 green Bell pepper
- 4 shallots
- 2 garlic cloves
- 4 Artichoke bottoms (from a jar)
- 100 grams Cherry tomatoes
- 1 handful Watercress
- 100 grams Crème fraiche
- 2 balls Mozzarella
- 4 Tbsps olive oil
- salt
- peppers
Preparation steps
Rinse the potatoes and cook in boiling salted water for about 15-20 minutes.
Rinse the bell peppers, remove seeds and ribs and cut into wide strips. Peel the shallots and garlic and finely chop. Drain the artichokes and cut into quarters or eighths. Rinse and halve the tomatoes.
Rinse the watercress, shake dry, remove tough stems, coarsely chop, and then chop finely with the crème fraîche in the mixer. Cut the mozzarella into thin slices. Peel the potatoes and cut crosswise into 1 cm (approximately 1/4 inch) thick slices.
Heat the oil in wok or a pan. Saute the potato on all sides in the oil. Mix in the bell peppers, shallots, garlic and artichokes, season with salt and saute for about 5 minutes until the bell peppers are al dente.
Mix in the tomatoes and season with salt to taste. Arrange on plates with the watercress cream and mozzarella.
