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🍽️ Butter Vegetables

208 kcal · 30 min · 4 servings

Ingredients

• 300 g bunch carrots
• 2 tender kohlrabi (ca. 400 g)
• 300 g green asparagus
• 200 g snow peas
• 4 spring onions
• salt
• pepper
• 50 g butter
• 1 tsp lemon juice
• 0.5 bunch basil

Instructions

1. 1. Wash, trim, or peel all vegetables.
2. 2. Cut the carrots lengthwise into halves or quarters, depending on their thickness.
3. 3. Cut the kohlrabi into wedges.
4. 4. Cut the asparagus spears in half crosswise.
5. 5. Leave the snow peas whole.
6. 6. Cut the spring onions once lengthwise and once crosswise.
7. 7. Bring 2 liters of salted water to a boil in a pot.
8. 8. Blanch the vegetables in batches (cook briefly in boiling water).
9. 9. Shock the vegetables immediately by rinsing them briefly with cold water to stop the cooking process.
10. 10. Boil carrots, kohlrabi, and asparagus for 5 minutes.
11. 11. Boil snow peas and spring onions for 2 minutes.
12. 12. Drain the vegetables in a sieve.
13. 13. Melt the butter in a wide pot.
14. 14. Add the vegetables to the pot.
15. 15. Toss the vegetables to coat them evenly with the butter.
16. 16. Season the dish with salt, pepper, and lemon juice.
17. 17. Pluck the basil leaves.
18. 18. Chop the leaves coarsely.
19. 19. Sprinkle the chopped leaves over the vegetables.

Nutrition per serving

• kcal: 208
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 19 g