in Recipes

Vegetable Pan with Brunch (white – Green)

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 54 kcal
Contents show

Ingredients
 

  • 4 Jacket potatoes
  • 0,5 cup Green frozen peas
  • 2 Spring onions fresh
  • 1 can Mushrooms canned drained
  • 1 cup Brunch fine herbs
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder

Instructions
 

  • Boil the peas in boiling water for about 5 minutes, strain them and set aside.
  • Meanwhile, roughly dice the potatoes and cut the spring onions into rings that are not too thin.
  • Heat a deep pan with a little oil. Lightly fry the potatoes and spring onions. Now add the peas and mushrooms and sauté briefly.
  • Add brunch and let melt while stirring. Season to taste and let simmer until the peas are soft enough.
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Nutrition

Serving: 100gCalories: 54kcalCarbohydrates: 7.9gProtein: 4.5gFat: 0.3g
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Written by John Myers

Professional Chef with 25 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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