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🍽️ Beans and Peas Vegetable Dish

307 kcal · 30 min · 4 servings

Ingredients

• 200 g broad beans (frozen)
• 150 g celery (2 stalks)
• 1 onion
• 1 tbsp rapeseed oil
• 150 g peas (frozen)
• 1 tbsp anise liqueur (or lemon juice)
• 100 ml soy cream
• salt
• pepper
• 3 sprigs chervil

Instructions

1. 1. Place the bean kernels in a pot with a little boiling water and let them steam for about 1 minute with a lid on. Then transfer the beans to a colander and let them drain well. Gently remove the bean kernels from their pods.
2. 2. Peel the celery, wash it thoroughly, and remove any stringy fibers. Cut the vegetable into small cubes.
3. 3. Peel the onion and cut it into fine dice.
4. 4. Heat the oil in a pot. Sauté the onion and celery cubes in it over medium heat until they become translucent. Add the bean kernels and peas and sauté everything, stirring occasionally, for about 1 minute.
5. 5. Add the anise liqueur or lemon juice and let the liquid reduce until almost completely evaporated.
6. 6. Pour in the soy cream, bring everything to a boil, and let it simmer for about 4 minutes over low heat with a lid on. Finally, season the vegetable dish with salt and pepper.
7. 7. Wash the chervil, shake it dry, and pluck off the leaves. Chop them coarsely and mix them into the vegetable dish. Serve immediately. This goes well with new potatoes or crispy whole wheat baguette.

Nutrition per serving

• kcal: 307
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 24 g