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🍽️ Colorful Vegetable Pan with Creamy Butter Sauce

404 kcal · 30 min · 4 servings

Ingredients

• 100 g beans
• 100 g white turnip
• 100 g snow peas
• 100 g asparagus
• 150 g carrots
• 200 g peas
• 0.125 l vegetable broth (from the jar)
• 50 g butter
• salt
• pepper
• 5 shallots
• 0.25 l white wine
• 200 g cold butter
• salt
• pepper

Instructions

1. 1. Wash all the vegetables thoroughly.
2. 2. Remove any dirty or woody parts from the vegetables.
3. 3. Snap off the tough ends from the beans.
4. 4. Snap off the tough ends from the snow peas.
5. 5. Peel the carrots, but leave some green on them.
6. 6. Peel the asparagus thoroughly.
7. 7. Cut off the tough ends from the asparagus.
8. 8. Bundle the asparagus together.
9. 9. Boil the asparagus in salted water for 12 minutes.
10. 10. Remove the asparagus from the water.
11. 11. Let the asparagus drain well.
12. 12. Peel the white turnips.
13. 13. Boil the white turnips together with the carrots in salted water.
14. 14. Cook the turnips and carrots for 8 minutes.
15. 15. Boil the snow peas and beans for 5 minutes.
16. 16. Heat the vegetable broth in a pot.
17. 17. Add the butter to the heated vegetable broth.
18. 18. Simmer all the vegetables in the broth-butter mixture.
19. 19. Simmer the vegetables for 3 minutes.
20. 20. Season the vegetables with salt.
21. 21. Season the vegetables with pepper.
22. 22. Peel the shallots.
23. 23. Chop the shallots finely.
24. 24. Put the chopped shallots into a pot.
25. 25. Pour wine over the shallots.
26. 26. Reduce the liquid over high heat.
27. 27. Cut the cold butter into cubes.
28. 28. Add the butter cubes to the wine liquid.
29. 29. Stir the butter in with a whisk.
30. 30. Season the sauce with salt.
31. 31. Season the sauce with pepper.
32. 32. Divide the vegetables onto plates.
33. 33. Pour the butter sauce over the vegetables.

Nutrition per serving

• kcal: 404
• Protein: 5 g · Fett/Fat: 35 g · Carbs: 11 g