Colorful Vegetable Stir‑Fry with Mediterranean Herbs

Ingredients

• 500 g carrots
• 500 g celeriac
• 2 red onions
• 4 Garlic cloves
• 500 g cooked potatoes
• 2 tbsp olive oil
• Salt
• Pepper
• 4 tomatoes
• 20 g Mediterranean herbs (rosemary and thyme; 1 bunch)

Instructions

1. 1.

   Peel the carrots, celeriac, onions, and garlic. Slice the carrots lengthwise into rounds, cut the celeriac into bite‑sized pieces, slice the onions and potatoes into wedges, and halve the garlic cloves. Heat the oil in a large pan and sauté everything for about 5 minutes, stirring occasionally. Season with salt and pepper.

2. 2.

   Heat water over the tomatoes, then drain, cool, peel, quarter, seed, and dice them finely. Wash the herbs, shake off excess moisture, and roughly chop. Add the tomatoes and herbs to the vegetables and cook for another 5 minutes until the tomatoes break down. Taste and adjust seasoning with salt and pepper, then divide among four deep plates.