Mushroom-vegetable pan with almonds

Ingredients

• 1 large onion
• 2 Garlic cloves
• 3 tomatoes
• 1 red bell pepper
• 3 parsley roots
• 3 Carrots
• Salt
• 40 g almond kernels (2 tbsp)
• 400 g mixed mushrooms
• 15 g Butter (1 tbsp)
• Pepper
• 0.5 tbsp curry powder
• 30 g sour cream

Instructions

1. 1.

   Peel and finely chop onion and garlic. Wash tomatoes and dice them into small cubes. Wash bell pepper, trim it, and slice into thin strips.

2. 2.

   Peel parsley roots and carrots, cut them into thin sticks, and blanch in boiling salted water for 2 minutes. Drain, rinse with cold water, and let drain.

3. 3.

   Meanwhile, toast almonds in a pan over medium heat without oil until fragrant.

4. 4.

   Clean mushrooms and slice them. Heat butter in a pan. Sauté onion and garlic over medium heat until translucent. Add bell pepper and cook for 3 minutes.

5. 5.

   Add mushrooms and sauté over medium heat for 3–4 minutes until almost cooked. Stir in tomatoes, carrots, and parsley roots, and continue cooking for another 2 minutes. Season with salt, pepper, a splash of lemon juice, and curry powder.

6. 6.

   Stir in sour cream and sprinkle with almonds.