John Myers
Contents
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Ingredients
- 2 Spring onions fresh
- 2 Carrots
- 300 g Green frozen peas
- 30 g Butter
- 1 pinch Salt
- 1 pinch Sugar
- 2 tbsp Water
- 3 tbsp Cream
Instructions
- Cut the spring onions into small slices and the peeled carrots into pieces. Melt the butter and sauté the onions briefly, then add the carrots and stir-fry briefly, season with salt and sugar, add water and cook the vegetables for 5 minutes over a mild heat with a lid.
- After this time add the frozen peas, mix everything together and cook again covered for 5 minutes. Refine the vegetables with cream, let steep for a few minutes and serve seasoned.
- I served it today with Rhenish sauerbraten and lightly buttered ribbon noodles.
Nutrition
Serving: 100gCalories: 157kcalCarbohydrates: 9.8gProtein: 5gFat: 10.8g
