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Ebly pan with vegetables and cream cheese

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Ingredients for 3 servings:

  • 1 ½ cup(s) Ebly
  • ½ bunch of spring onions
  • 3 carrots
  • 75 g peas, frozen
  • 100 g herb cream cheese, low-fat
  • e.g. broth, instant
  • n. B. Pfeffer

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and dice the carrots, and slice the spring onions into rings. Briefly sauté the carrots in a little oil, then add the spring onions and fry briefly. Add the uncooked Ebly and sauté briefly, then deglaze with 3 cups of water and season with about 1-1.5 tablespoons of instant broth. Add the peas and let everything simmer for about 10 minutes. The water should have almost completely evaporated. Finally, stir in the cream cheese and add pepper, if desired.

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Written by John Myers

Professional Chef with 29 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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