Hearty vegetables with borage and parsley

Name: Hearty vegetables with borage and parsley
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red and green peppers; 1 (approx. 500 g) Gherkin; 1 collar Parsley; 1/2 bunch Borage; 40 g Butter or margarine; 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 300 g cooked ham

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 red and green peppers
1 (approx. 500 g) Gherkin
1 collar Parsley
1/2 bunch Borage
40 g Butter or margarine
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
300 g cooked ham

Directions

1
Clean, wash and cut the peppers into strips. Wash and peel the cucumber and cut in half lengthwise. Remove the seeds with a spoon. Cut the cucumber into pieces. Wash parsley and borage.
2
Tie some stems and 2 borage leaves together. Finely chop the remaining herbs, put 1 tablespoon aside for garnishing. Melt 2 tablespoons of fat in a saucepan, sauté the vegetables and herb bouquet for about 5 minutes.
3
Deglaze with the broth and steam everything else for another 5-10 minutes. Remove the herb bouquet. Season to taste with salt and pepper. Cut ham into cubes. Melt the rest of the fat in a pan, fry the ham cubes and chopped herbs in it.
4
Add the ham to the vegetables and mix. Sprinkle with the remaining chopped herbs and serve. Serve with boiled potatoes or dark rye bread.