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🍽️ Creamy Butter Vegetable Pan

245 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the potato and the celery.
  2. 2. Peel the potato and the celery.
  3. 3. Cut the potato and the celery into cubes of about 1 to 2 centimeters in size.
  4. 4. Peel the carrots.
  5. 5. Slice the carrots.
  6. 6. Wash the leek.
  7. 7. Cut the leek into thin rings.
  8. 8. Bring 700 milliliters of water with salt to a boil.
  9. 9. Add the potato cubes, carrot slices, and celery cubes to the boiling salted water.
  10. 10. Cook the vegetables for 5 to 10 minutes.
  11. 11. Add the leek rings to the pot when there are 2 minutes of cooking time left.
  12. 12. Blanch the leek briefly in the boiling water (cook briefly in boiling water).
  13. 13. Drain all the vegetables.
  14. 14. Catch the cooking water (the vegetable stock) in a separate container.
  15. 15. Melt the butter in a pot.
  16. 16. Dust the melted butter with the flour.
  17. 17. Deglaze the mixture with 500 milliliters of the collected vegetable stock.
  18. 18. Add the drained vegetables to the sauce.
  19. 19. Let the vegetables simmer in the sauce for about 5 minutes.
  20. 20. Season the sauce with salt, pepper, and nutmeg.
  21. 21. Fill the dish into small bowls.
  22. 22. Sprinkle the vegetables with chopped chives.
  23. 23. Serve the dish warm.

Nutrition per serving