Bulgur with Sugar Snap Peas with Carrot Rasps in Tomato Sauce

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 19 kcal


For the sauce

  • 500 ml Vegetable broth
  • From homemade powder
  • 1 handful Snow peas cut
  • 3 size Grated carrots
  • 1 medium sized Diced onion
  • 1 medium sized Coconut oil for frying
  • 500 ml Direct tomato juice
  • 1 tbsp Beet syrup
  • 1 tbsp Juice of half a lemon
  • 1 tbsp Homemade vegetable salt


First about the sauce

  • Swirl the diced onions in hot coconut oil, add the grated carrots, which can be stewed a little, a few roasted aromas are welcome. Deglaze with the tomato juice, stir well, season with the vegetable salt and lemon juice, round off the whole thing with the syrup.

To the bulgur

  • Simmer the bulgur in the vegetable stock for about 15 minutes, during which time the bulgur absorbs the moisture or it boils off.
  • While the bulgur is simmering, wash and chop the snow peas.
  • They are added about 3 minutes before the end of the cooking process, simmer a little and then this side dish is ready 🙂

Serving ...

  • Half of the sauce and the bulgur can each be placed on a preheated plate - good appetite 🙂


Serving: 100gCalories: 19kcalCarbohydrates: 0.4gProtein: 0.2gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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