Schupfnudel vegetable pan

Schupfnudel vegetable pan

The delicious combination of crispy Schupfnudeln, crunchy vegetables and creamy sour cream makes veggie hearts beat faster.

INGREDIENTS

2 peppers
1 zucchini
2 leeks
800 g Schupfnudel (from the refrigerated shelf)
3 tablespoons neutral-flavored oil for frying
Salt
pepper
200 g sour cream or sour cream
200 ml vegetable broth

PREPARATION

1. For the Schupfnudeln with vegetables, wash the peppers, zucchini and leek.  Halve the peppers, remove the casing and cut into cubes.

Halve the zucchini lengthwise and cut into half rings.  Cut leek into rings.

2. Heat oil in a non-stick pan.  Sauté vegetables over medium heat for 5 minutes.

Add Schupfnudeln and fry for 5-10 minutes until the vegetables are al dente.

3. Season the vegetarian vegetable pan generously with salt and pepper.

Add vegetable broth and sour cream and stir everything together. 

Serve and enjoy!

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