Vegetable pan with crab

Ingredients for 2 servings:

• 300 g cauliflower
• 2 carrots
• 250 ml vegetable stock
• 2 onions
• 2 tsp oil
• 150 g crab
• 4 tbsp peas from the can
• salt and pepper
• 4 tsp parsley, chopped
• 8 tbsp rice, cooked
• 500 g yogurt (fruit yogurt)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the cauliflower and carrots into bite-sized pieces and sauté in the hot broth for about 10 minutes. Finely dice the onions and sauté in the hot oil until translucent. Drain the prawns and peas and fry briefly. Drain the cauliflower and carrots, let them drain briefly, and stir into the contents of the pan. Season with salt and pepper, sprinkle with chopped parsley, and serve with the rice. Serve with the fruit yogurt.