Potato Bulgur Pan with Sugar Snap Peas and Carrots

Ingredients

• 100 g bulgur
• 1 tbsp Lemon Juice
• 4 Carrots
• 150 g sugar snap peas
• 1 onion
• 800 g small cooked potatoes (from the day before)
• 3 tbsp olive oil
• 1 tsp sugar
• 1 tbsp coarsely chopped rosemary
• 2 tbsp freshly chopped coriander leaves

Instructions

1. 1.

   Bring the bulgur with the lemon juice and vegetable broth to a boil, turn off the heat, cover and let it stand for about 20 minutes. Then lift the lid and fluff the bulgur with a fork.

2. 2.

   Peel the carrots and slice them. Blanch the sugar snap peas with the carrots in salted water for 1–2 minutes, shock in ice water, drain and cut diagonally. Dice the onion finely. Peel the potatoes and lightly brown them in hot olive oil for 5–6 minutes. Add the onions, sprinkle with sugar, and cook another 2–3 minutes until golden.

3. 3.

   Add the carrots, bulgur and sugar snap peas to the pan and stir for 1–2 minutes until heated through. Finally add the herbs and season with salt and pepper.