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🍽️ Classic Butter Vegetables

200 kcal · 30 min · 4 portions

Ingrédients

• 250 g baby carrots
• 4 spring onions
• 400 g green asparagus
• 250 g snow peas
• 250 g peas
• 2 tbsp butter
• salt
• white pepper
• 150 ml vegetable broth
• 2 tbsp freshly chopped parsley

Préparation

1. 1. Peel the carrots and trim the ends, but leave some green attached.
2. 2. Wash the spring onions and cut them crosswise in half or into thirds.
3. 3. Peel the bottom three centimeters of the asparagus and split the stalks in half lengthwise.
4. 4. Wash the snow peas and cut them diagonally in half if you wish.
5. 5. Heat butter in a pan and toss the carrots and asparagus in it for one to two minutes.
6. 6. Season the vegetables with salt and pepper and add a little broth.
7. 7. Add the spring onions, snow peas, and peas to the pan.
8. 8. Season again with salt and pepper and cook everything for four to five minutes until tender.
9. 9. Add a little more broth if needed to keep the vegetables moist.
10. 10. Stir the chopped parsley into the vegetables.
11. 11. Taste the dish one last time and serve it.

Nutrition par portion

• kcal: 200
• Protein: 10 g · Fett/Fat: 7 g · Carbs: 24 g