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🍽️ Crispy Potato and Bulgur Pan with Snow Peas and Carrots

365 kcal · 30 min · 4 servings

Ingredients

• 100 g bulgur
• 1 tbsp lemon juice
• 4 carrots
• 150 g snow peas
• 1 onion
• 800 g small boiled potatoes (from the day before)
• 3 tbsp olive oil
• 1 tsp sugar
• 1 tbsp roughly chopped rosemary
• 2 tbsp freshly chopped coriander leaves

Instructions

1. 1. Put the bulgur, lemon juice, and vegetable broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Turn off the heat.
4. 4. Cover the pot and let the bulgur swell for about 20 minutes.
5. 5. Remove the lid.
6. 6. Fluff the bulgur with a fork.
7. 7. Peel the carrots.
8. 8. Slice the carrots.
9. 9. Put the carrots and snow peas into boiling salted water.
10. 10. Cook them for 1 to 2 minutes (blanching means briefly cooking in boiling water).
11. 11. Rinse the vegetables with cold water to stop the cooking.
12. 12. Let the vegetables drain.
13. 13. Cut the snow peas in half diagonally.
14. 14. Peel the onion.
15. 15. Dice the onion finely.
16. 16. Peel the potatoes.
17. 17. Heat the olive oil in a pan.
18. 18. Fry the potatoes in the hot oil for 5 to 6 minutes until they get some color.
19. 19. Add the onions to the pan.
20. 20. Sprinkle the sugar over the onions.
21. 21. Fry everything for another 2 to 3 minutes until the onions are golden brown.
22. 22. Add the carrots, bulgur, and snow peas to the pan.
23. 23. Heat the mixture for 1 to 2 minutes while stirring.
24. 24. Add the herbs.
25. 25. Season the dish with salt and pepper.

Nutrition per serving

• kcal: 365
• Protein: 9 g · Fett/Fat: 8 g · Carbs: 63 g