Vegetable pan with mash

Ingredients

• 450 g mixed frozen vegetables
• 300 g canned corn kernels
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 200 ml vegetable broth
• 2 tbsp finely chopped basil
• 5 tbsp basil pesto (from jar)
• Salt
• pepper (ground)
• basil for garnish
• 750 g sweet potatoes
• 250 ml milk (or cream)
• 20 g butter
• Salt
• pepper (ground)
• nutmeg

Instructions

1. 1.

   For the potato mash, peel, wash, and cut potatoes into small pieces; boil in salted water for about 20 minutes. Drain and press hot through a potato masher.

2. 2.

   Heat milk or cream with butter and whisk into the mashed potatoes until fluffy; season with salt, pepper, and nutmeg.

3. 3.

   Let the vegetables thaw slightly. Drain corn. Peel and finely chop onion and garlic.

4. 4.

   Heat olive oil in a wide pan; sauté onion and garlic until translucent. Add frozen vegetables and pour in vegetable broth. Bring to a boil and simmer covered for 10 minutes; add corn at the end and heat through.

5. 5.

   Stir chopped basil and pesto into the vegetables; season generously with salt and pepper. Serve over potato mash.