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🍽️ Vegetables with Herb Cream

400 kcal · 30 min · 4 servings

Ingredients

• 600 g asparagus
• 300 g carrots
• 1 kohlrabi
• 500 g potatoes
• 2 spring onions
• 200 g snow peas
• 20 g butter
• 2 tbsp chive rings
• 3 tbsp parsley
• 200 g crème fraîche
• 150 g yogurt
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the asparagus, peel it, and trim off the tough ends. Cut the asparagus into bite-sized pieces and set the tender tips aside.
2. 2. Peel the carrots and slice them. Peel the kohlrabi and potatoes and cut them into small cubes or sticks. Trim the spring onions, wash them, and finely chop the white and light green parts. Wash the snow peas.
3. 3. Heat the butter in a large pot and sauté the carrots, kohlrabi, and potatoes for 1 to 2 minutes. Pour in 250 milliliters of water and cook the vegetables covered for about 10 minutes until tender-crisp. Add the spring onions and snow peas and cook for another 5 minutes.
4. 4. For the sauce, mix the herbs, crème fraîche, and yogurt well together and season the mixture with salt and pepper.
5. 5. Plate the vegetables and serve with the herb cream.

Nutrition per serving

• kcal: 400
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 42 g