Butter Vegetable Medley
Butter vegetable is a recipe with fresh ingredients from the category vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g bundle of carrots
- 2 tender kohlrabi (about 400 g)
- 300 g green asparagus
- 200 g Sugar snap peas
- 4 Spring Onions
- Salt
- Pepper
- 50 g butter
- 1 tsp lemon juice
- 0.5 Bundle Basil
Instructions
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1.
Wash and clean or peel all vegetables. Cut the carrots lengthwise in halves or quarters depending on thickness. Slice the kohlrabi into strips. Halve the asparagus stalks in the middle. Leave the sugar snap peas whole. Split the spring onions once lengthwise, once crosswise.
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2.
Bring 2 l of salted water to a boil in a pot. Blanch the vegetables portion by portion and shock them in ice water. Cook carrots, kohlrabi and asparagus for 5 minutes; cook sugar snap peas and spring onions for 2 minutes. Drain the vegetables in a sieve.
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3.
Melt the butter in a wide pot. Add the vegetables, toss, and season with salt, pepper and lemon juice. Pick basil leaves, roughly chop them and sprinkle over the dish.
