Stewed ginger vegetables

SAMFAINA GINGER 05846 INGREDIENTS for 4 PERSONS 600 g frozen beans, frozen peas 300 g, 200 g of frozen artichoke hearts, 200 g frozen green asparagus, 200 g sugar snap peas, fennel, 3 2 small Zucchini, chopped onions, 8 2 potatoes, 75 g ginger, an untreated lemon, 8 cl of olive oil, one tablespoon of ras el hanout (a Moroccan spice blend and herbs), 2 tablespoons parsley, salt and black pepper.

Arrange vegetables on a platter and let them defrost.

Clean and cut the fennel in 4 in the sense of height.

Wash and cut the zucchini into sticks, peeled and rinsed and chopped 2 potatoes, peeled ginger and grate it.

Rinse and dry the lemon, rind and spremetene prelevatene half.

In a saucepan, boil the oil, the ras el hanout, 10 cl of water, zest, salt and pepper.

Plunge the vegetables and bring back to a boil.

Cover and simmer for 45 minutes on low heat.

When cooked, add the cilantro and lemon juice to stewed vegetables.

Finish cooking 2 minutes very gentle heat and stir.

Rice served with lentils.