Mixed Vegetables

Ingredients

• 200 g broccoli
• 300 g Sugar snap peas
• 150 g Mushrooms
• 30 g chervil
• 200 g carrots
• 2 small onions
• 2 Garlic cloves
• 100 g corn (canned)
• 200 ml vegetable stock (from carton)
• 150 g crème fraîche
• 2 tsp cornstarch
• 0.5 untreated lemon
• 3 tbsp olive oil
• salt, pepper
• 2 tbsp pine nuts

Instructions

1. 1.

   Wash broccoli and cut into florets; blanch in boiling salted water for 3 minutes, then rinse with cold water and drain. Peel carrots and slice diagonally. Wash sugar snap peas, optionally halve them. Clean mushrooms and slice.

2. 2.

   Peel onions and cut into rings; peel garlic cloves and finely dice. Drain corn. Mix vegetable stock with crème fraîche. Grate lemon zest finely, squeeze juice. Combine zest and 1 tbsp juice with salt and pepper into the sauce. Heat wok, add oil, roast pine nuts for 1 minute, then remove.

3. 3.

   Sauté onions and garlic in the wok; add carrots and cook for 3 minutes. Add broccoli, sugar snap peas, mushrooms, and corn, cooking for another 4 minutes. Strip chervil from stems and finely chop. Before serving, sprinkle the mixed vegetables with the roasted pine nuts.