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🍽️ Tender Carrot and Cucumber Pan with Basil

82 kcal · 30 min · 4 servings

Ingredients

• 250 g carrots (2 carrots)
• 400 g cucumber (1 cucumber)
• 70 ml classic vegetable broth
• 4 sprigs basil
• salt
• pepper
• 15 g parmesan (1 piece)

Instructions

1. 1. Wash the carrots thoroughly and peel them.
2. 2. Wash the cucumber well.
3. 3. Cut the cucumber in half lengthwise.
4. 4. Remove the inside of the cucumber halves using a teaspoon.
5. 5. Cut the cucumber halves crosswise into pieces.
6. 6. Cut the carrots and the cucumber into long, very thin strips.
7. 7. Bring the vegetable broth to a boil in a pot.
8. 8. Place the carrot strips into the boiling broth.
9. 9. Cover the pot and simmer the carrots on low heat for 4 minutes.
10. 10. Rinse the basil.
11. 11. Shake the basil dry.
12. 12. Pluck the basil leaves from the stems.
13. 13. Set aside a few leaves for garnish.
14. 14. Cut the rest of the basil leaves into thin strips.
15. 15. Add the cucumber strips to the carrots.
16. 16. Simmer the vegetables covered for another 2 minutes.
17. 17. Season the vegetables with salt and pepper.
18. 18. Fold the basil strips into the vegetables.
19. 19. Shave the Parmesan into paper-thin strips.
20. 20. Portion the vegetables onto two plates.
21. 21. Sprinkle the Parmesan strips over the vegetables.
22. 22. Garnish the dish with the reserved basil leaves.

Nutrition per serving

• kcal: 82
• Protein: 5 g · Fett/Fat: 3 g · Carbs: 8 g