Spring vegetable ragout

Ingredients for 4 servings:

• 500 g carrot(s)
• 750 g asparagus, white
• 2 spring onions
• 1 tbsp rapeseed oil
• 400 ml vegetable stock
• 400 g young leaf spinach
• 3 tbsp pine nuts
• 1 bunch of chives
• 100 g cream cheese, 0.2% fat
• 1 lemon(s)
• salt and pepper
• nutmeg

Instructions

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

Wash and peel the carrots and asparagus. Trim the ends of the asparagus. Wash and trim the spring onions. Cut everything into bite-sized pieces. Sauté the spring onions in hot oil and deglaze with stock. Add the carrots and asparagus and cook for about 10 minutes. Wash and trim the spinach, removing any thick stalks. Drain the spinach. Lightly toast the pine nuts in a non-stick pan without fat. Wash the chives, drain them, and finely chop them. Wash the lemon in hot water, dry them, and finely grate the zest. Squeeze the lemon and mix the juice with the cream cheese. Season the cheese generously with salt, pepper, and nutmeg and stir it into the cooked vegetables. Add the spinach leaves and let them wilt briefly in the hot pan. Serve the dish with a mixture of chives, pine nuts, and lemon zest.