Colorful sautéed vegetables: cherry tomatoes, celery, scallions, carrots

Ingredients

• 3 celery sticks
• 4 Carrots
• 6 Spring Onions
• 1 bundle white beetroot
• 3 cherry tomato wedges
• 3 rosemary sprigs
• 4 tbsp olive oil
• 1 tsp powdered sugar
• 4 tbsp basil pesto (jar)
• Salt
• pepper (ground)

Instructions

1. 1.

   Clean the celery sticks and cut them into 2-3 cm pieces. Peel the carrots and halve them lengthwise. Wash the spring onions, trim them, and cut the green parts into 4 cm pieces; halve the white part lengthwise. Trim the beetroot and cut back its greens. Wash the tomatoes and pat dry. Rinse the rosemary and shake dry.

2. 2.

   Heat the oil and sauté the vegetables in it. Sprinkle with sugar and continue cooking for 2-3 minutes. Add broth and simmer for another 3-5 minutes. Arrange on a plate, drizzle with pesto, season with salt and pepper, and serve.