Light vegetable pan

Ingredients for 3 servings:

• 1 head of broccoli
• 200 g carrot(s)
• 200 g sugar snap peas
• 200 g mushrooms, small brown
• ½ tsp sugar
• 1 tbsp oil
• Salt and pepper, white
• 1 cup cream cheese, creamy with garlic
• 100 g peas, frozen
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Divide the broccoli into florets and wash. Peel the carrot and slice diagonally. Wash the snow peas and discard any excess threads. Trim and halve the mushrooms. Bring plenty of salted water with a pinch of sugar to a boil. Add the broccoli, carrots, and snow peas and cook for 3 minutes. Then remove the vegetables with a slotted spoon, refresh briefly with cold water, and drain. Heat the oil in a non-stick pan and fry the mushrooms for 1-2 minutes, seasoning with salt and pepper. Add 150 ml of the vegetable cooking water and the cream cheese, heat through, and mix well. Add the blanched vegetables and peas and cook over low heat until al dente. Stir in the parsley and season with salt and pepper.