Vegetable skillet with potatoes and ricotta

Ingredients

• 400 g waxy potatoes
• 4 Carrots
• 1 Zucchini
• 2 shallots
• 2 Garlic cloves
• 3 tomatoes
• 3 tbsp olive oil
• 200 ml vegetable broth
• 1 tbsp freshly chopped basil
• 1 tbsp freshly chopped thyme leaves
• 1 tsp freshly chopped rosemary
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 6 tbsp ricotta

Instructions

1. 1.

   Peel and wash potatoes and carrots, then slice them.

2. 2.

   Wash zucchini, trim it, and dice it into small cubes.

3. 3.

   Peel shallots and garlic, then finely chop them.

4. 4.

   Wash tomatoes, remove the stem ends, and dice them as well.

5. 5.

   Sauté shallots and garlic in hot oil. Add potatoes and carrots, then deglaze with vegetable broth. Cover and simmer for about 15 minutes. Then stir in tomatoes and zucchini and cook for another 5 minutes until the vegetables are tender yet still firm. Finally add herbs and season with salt, pepper, and nutmeg. Plate and serve each portion topped with a dollop of smooth ricotta.

6. 6.