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Vegetable Pan with Brunch (white – Green)

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Vegetable Pan with Brunch (white – Green)

The perfect vegetable pan with brunch (white – green) recipe with a picture and simple step-by-step instructions.

  • 4 Jacket potatoes
  • 0,5 Cup Green frozen peas
  • 2 Spring onions fresh
  • 1 Can Mushrooms canned drained
  • 1 a cup Brunch fine herbs
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  1. Boil the peas in boiling water for about 5 minutes, strain them and set aside.
  2. Meanwhile, roughly dice the potatoes and cut the spring onions into rings that are not too thin.
  3. Heat a deep pan with a little oil. Lightly fry the potatoes and spring onions. Now add the peas and mushrooms and sauté briefly.
  4. Add brunch and let melt while stirring. Season to taste and let simmer until the peas are soft enough.
Dinner
European
vegetable pan with brunch (white – green)

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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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