Garnish "colorful" (3)

2 pcs. potato

2 pcs. carrot

40 g pitted prunes

200 g Canned green peas
some peas to choose? we'll show

1/2 h. l. sugar

1 Art. l. butter

3 Art. l. vegetable oil

Salt - to taste

Potatoes cut into slices and fry in vegetable oil until golden brown.

Carrots cut into cubes simmered in salted water with the addition of butter until soft. Boil prunes, connect with carrots, sprinkle with sugar and cook for 15 minutes.

Peas in a warm filling.

When applying to the dish Put roast potatoes, carrots stewed with prunes and peas. Arrange greens.