Colorful butter and cream vegetables

Ingredients for 2 servings:

• 1 small onion(s)
• 2 tbsp, heaped butter
• 1 m.-sized carrot(s)
• 1 small red bell pepper(s)
• 1 cup peas, frozen (200 ml)
• 100 g corn, frozen or canned
• 50 ml salt water or vegetable stock
• 50 ml cream
• e.g. salt and pepper
• chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

colorful side dish, confetti vegetables

First, prepare all the ingredients. Peel and finely dice the onion. Wash and finely dice the carrot (you can also peel it if you prefer). Wash, halve, deseed, and finely dice the bell pepper. Measure the peas and sweetcorn. Sauté the onion in the butter, then add the diced carrot and bell pepper. Pour in the salted water/vegetable stock and let it cook until almost tender. Then add the peas and sweetcorn and finish cooking. Just before the end, add the cream and season with salt, pepper, and chili. For those with limited appetites, a single serving is enough for three people as a side dish. It goes well with meat dishes.