Vegetable and Walnut Ragout

Ingredients

• 250 g frozen peas
• 50 g chopped walnut kernels
• 1 Broccoli
• 3 Carrots
• 300 g Sugar snap peas
• 4 sprigs thyme
• 2 sprigs Basil
• 30 g plant margarine
• 150 ml Vegetable broth
• Salt
• ground pepper

Instructions

1. 1.

   Let the peas thaw. Roast the walnuts in a dry pan. Wash the broccoli and cut into small florets. Peel the carrots and slice them diagonally. Wash the thyme and basil, shake off excess water, and pluck the leaves from the stems.

2. 2.

   Heat the margarine in a pan, sauté the carrots, then deglaze with broth. Simmer for 3–4 minutes while stirring occasionally. Add the remaining vegetables and thyme, season with salt and pepper, cover, and cook for another ~5 minutes.

3. 3.

   Stir the walnuts into the vegetable mixture, spread the contents onto deep plates, and garnish with basil leaves.