Steamed cucumber and carrot vegetables

Ingredients for 2 servings:

• 2 carrots
• 1 cucumber(s)
• 1 tbsp butter
• 2 shallots, finely chopped
• 100 ml vegetable stock
• Salt and pepper from the mill
• 1 tbsp parsley, finely chopped
• 20 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel the carrots. Wash the cucumber thoroughly, halve it lengthwise, and remove the seeds with a teaspoon. Use a vegetable peeler to cut the carrots and cucumber into long, thin strips. Heat the butter in a saucepan and sauté the shallots. Pour in the vegetable stock and bring to a boil. Add the carrot strips, cover, and sauté over low heat for 4 minutes. Then add the cucumber strips to the carrots, cover, and sauté for 2 minutes. Season with salt, pepper, and stir in the parsley. Arrange the cucumber and carrot mixture on 2 plates. Sprinkle with Parmesan cheese.