Dutch stir-fry with slavink and mustard

Name: Dutch stir-fry with slavink and mustard
Total time: 30 min
Yield: 4
Ingredients: 4 crooked skintone; 300 gram pea freezer; 400 gram root deleted, in pieces; 500 gram sticking potato peeled, into cubes; 1 onion shredded; 3 tablespoon oil; 1 teaspoon dried thyme; 1 mespoint paprika; salt; pepper freshly ground; 2 tablespoon mustard

Also try this delicious Dutch stir fry with slavink and mustard

Ingredients

Kitchen Stuff

1 refractory bowl

Directions

Boil the potatoes in about 5 minutes.
Drain the potatoes and let them drain well.
Heat two tablespoons of oil and stir fry the carrot, onion, herbs, paprika and potato for about 10 minutes at medium height until everything is light brown and al dente.
Add the peas and season with salt and pepper.
Leave to heat for another 5 minutes with lid on the pan.
In the meantime, heat the rest of the oil in a frying pan and bake the croquette skins until about 15 minutes until tender and brown.
Stir the mustard through the shortening and add a few tablespoons of water.
Serve the stir-fry tray with the croquettes and gravy.