Tender vegetables in almond butter

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 3 Federation (à 400-500 g) green asparagus
  • 1 cauliflower
  • 7-10 Tbsp Salt
  • 750 g (720 ml each) frozen Parisian carrots or 2 glasses
  • 450 g frozen peas
  • 1/2 bunch Parsley
  • 50 g flaked almonds
  • 100-150 g Butter
  • 7-10 Tbsp untreated lemon and chervil

Directions

  1. 1

    Wash the asparagus and cut off the woody ends generously. Clean the cabbage, wash it and cut it into florets

  2. 2

    Cover cauliflower in boiling salted water for about 15 minutes, asparagus and carrots for 8-10 minutes (only heat carrots from the jar later), cook peas for about 5 minutes

  3. 3

    Wash and chop the parsley. Roast almonds, add butter and foam. Mix in parsley. Drain and arrange vegetables. Spread almond butter over the vegetables. Garnish asparagus with lemon slices and other vegetables with chervil.

Nutrition Facts

KCAL
160 kcal
CARBS
9 g
FATS
10 g
PROTEINS
7 g

Categories & Tags

Main Dishes