Carrot toasted vegetables
Anna Schmitz
People: 2
22 min

Ingredients

2
Carrot
200 grams
Kidney Beans
160 grams
Mushrooms
2 tbsp
Olive Oil
160 grams
Spinach
100 ml
Stock
2 tbsp
Vinegar

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Prep

  1. Wash and cut your Mushrooms in evenly sized pieces.
  2. Finely chop your carrot.

Heating Steps

  1. Heat olive oil in a pan and add Carrot, and fry for 10 minutes, stirring occasionally.Finally, add Kidney Beans, Mushrooms and Spinach and fry for 5 extra minutes.
  2. Lower the heat, add stock and Vinegar to your pan and mix.

Finishing Touches

  1. Add your vegetables to the plate.