Ingredients
- 2 potatoes
- 2 carrots
- 1 red onion
- 2 cloves of garlic
- A handful of green asparagus
- A few leaves of wild garlic
- 1 tablespoon coconut oil
- 200 ml Soja Cuisine
- 1 cup vegetable soup
- 4 ML jamu:MAGIC
- 1 tablespoon mustard
- 1 tablespoon honey
Here's how it's done:
- Peel the potatoes and carrots and cut into cubes. Steam in a steamer or bring to the boil in salted water. After 10 minutes, add the chopped asparagus and simmer for a further 5 minutes until al dente.
- Cut the peeled onion and garlic into large pieces.
- Heat some coconut oil in the pan and add onion and garlic. Then add the potatoes, carrots and asparagus and fry briefly.
- Whisk the soya cuisine with mustard and honey. Deglaze the pan with the cream and vegetable stock and simmer briefly until the desired consistency is achieved.
- Add wild garlic cut into small strips and finally stir in two ml of jamu:MAGIC, season with salt and pepper and serve.