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🍽️ Spring Vegetables with Pine Nuts and Basil

270 kcal · 30 min · 4 servings

Ingredients

• 400 g Kohlrabi (2 Kohlrabi)
• 250 g Carrots (3 Carrots)
• 1 Garlic Clove
• 40 g Pine Nuts
• 6 Stalks Basil
• 1 tsp Olive Oil
• 1 tsp Yogurt Butter
• 2 tbsp Lemon Juice
• 100 ml Vegetable Broth
• Salt
• coarsely ground Pepper
• 1 Pinch Raw Cane Sugar

Instructions

1. 1. Peel the kohlrabi and the carrots.
2. 2. Cut the kohlrabi into quarters.
3. 3. Slice each kohlrabi quarter into thin slices.
4. 4. Slice the carrots at a slight angle.
5. 5. Peel the garlic clove.
6. 6. Finely chop the garlic.
7. 7. Heat a pan without any fat.
8. 8. Roast the pine nuts in the pan.
9. 9. Stir until the nuts are light brown.
10. 10. Remove the roasted pine nuts from the pan and set them aside.
11. 11. Wash the basil under running water.
12. 12. Shake the basil dry.
13. 13. Cut the basil leaves into thin strips.
14. 14. Heat the olive oil and butter in a large pan.
15. 15. Add the chopped garlic, kohlrabi, and carrots to the pan.
16. 16. Sauté the vegetables over low to medium heat.
17. 17. Cook the vegetables for 1 to 2 minutes.
18. 18. Pour the lemon juice over the vegetables.
19. 19. Add the vegetable broth.
20. 20. Cook the vegetables for 3 to 5 minutes.
21. 21. The vegetables should still be al dente (firm to the bite).
22. 22. Season the pan with salt.
23. 23. Season the pan with pepper.
24. 24. Add a pinch of sugar.
25. 25. Mix the seasoned vegetables with the roasted pine nuts.
26. 26. Mix the vegetables with the basil strips.

Nutrition per serving

• kcal: 270
• Protein: 9 g · Fett/Fat: 17 g · Carbs: 17 g