Sweet Potatoes with Hazelnut and Vegetables
Peel potatoes and cook in boiling salted water until knife-tender, about 20 minutes.
Rinse all vegetables. Cut paprika in half, remove seeds, cut into strips and cut carrot and zucchini into thin slices.
Saute vegetables in 10 grams (approximately 1/2 ounce) melted butter, pour in water and simmer until boiling. Season with salt and pepper.
Saute spinach in 10 grams (approximately 1/2 ounce) melted butter, add garlic, remove from heat and season with salt, pepper and nutmeg.
Roll drained potatoes in chopped hazelnuts and serve with vegetables. Before serving, sprinkle plates with chopped parsley.