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🍽️ Vegane Asparagus Ragout with Potatoes

244 kcal · 30 min · 4 servings

Ingredients

• white asparagus 500 g
• green asparagus 500 g
• carrots 1 pc.
• potatoes, waxy 300 g
• lemons 1 pc.
• salt pinch
• vegetable broth 300 ml
• oat drink 500 ml
• sugar pinch
• pepper, black ground pinch
• peas, frozen 200 g
• cornstarch 3 tbsp
• parsley, fresh 10 g

Instructions

1. 1. Thoroughly wash the white asparagus.
2. 2. Peel the white asparagus.
3. 3. Cut off the woody ends of the white asparagus.
4. 4. Cut the white asparagus into approx. 2 cm pieces.
5. 5. Wash the green asparagus.
6. 6. Cut off the woody ends of the green asparagus.
7. 7. Peel the lower third of the green asparagus.
8. 8. Cut the green asparagus into approx. 2 cm pieces.
9. 9. Peel the carrot.
10. 10. Remove the ends of the carrot.
11. 11. Cut the carrot into approx. 1 cm cubes.
12. 12. Peel the potatoes.
13. 13. Cut the potatoes into approx. 1 cm cubes.
14. 14. Halve the lemon.
15. 15. Squeeze the juice of the lemon.
16. 16. Pour the vegetable broth, oat drink, and 2 tbsp lemon juice into a pot.
17. 17. Bring the mixture to a boil once on high heat.
18. 18. Turn the stove to low heat.
19. 19. Season the liquid with sugar, salt, and pepper.
20. 20. Add the carrot cubes, potato cubes, and peas to the pot.
21. 21. Simmer the vegetables for approx. 10 minutes on low heat, stirring occasionally.
22. 22. Add the green and white asparagus to the pot.
23. 23. Cook the asparagus for another approx. 3 minutes.
24. 24. Mix the cornstarch with 3 tbsp cold water in a bowl.
25. 25. Add the starch-water mixture to the pot while stirring.
26. 26. Bring the sauce to a boil again.
27. 27. Remove the pot from the heat.
28. 28. Wash the parsley.
29. 29. Shake the parsley dry.
30. 30. Finely chop the parsley.
31. 31. Serve the asparagus ragout on plates.
32. 32. Garnish the ragout with the parsley.
33. 33. Serve the dish.

Nutrition per serving

• kcal: 244
• Protein: 9 g · Fett/Fat: 2 g · Carbs: 42 g