Vegetable side dish made from soup greens

Ingredients for 2 servings:

• 1 bunch of soup vegetables
• 1 tbsp butter
• 1 tbsp parsley, chopped
• salt and pepper
• e.g. lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A delicious alternative to classic carrot vegetables

Clean the leek, halve it lengthwise, and cut it into thin strips. Wash thoroughly and drain. Also clean the carrots and celery and cut them into matchstick-sized strips or grate them with a mandoline. Melt the butter in a sufficiently large, non-stick pan over medium heat and add the carrot and celery strips. Season with salt and pepper and sauté for 2-3 minutes, then add the leek, cover, and sauté for another 8-10 minutes, stirring occasionally. The vegetables should cook but not brown. Add a spoonful of water if desired. Finally, stir in the chopped parsley and season again to taste. This vegetable is delicious wherever carrots would go. I also like to eat it with oven-baked salmon fillet; I then season it with 1-2 squeezes of lemon juice. If you can’t get any soup greens, replace them with 1 leek, 1/4 piece of celeriac and 3 carrots.