Vegetable plate with garlic cream

Name: Vegetable plate with garlic cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Whole milk yoghurt; 2-3 TABLESPOONS light salad cream; 2 Garlic cloves; 7-10 Tbsp salt, pepper, sugar; 1.5 kg white asparagus; 500 g Carrots; 200 g mangetout or frozen peas; 1 Onion; 1/2 bunch Chives; 1/2 bunch Basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Whole milk yoghurt
2-3 TABLESPOONS light salad cream
2 Garlic cloves
7-10 Tbsp salt, pepper, sugar
1.5 kg white asparagus
500 g Carrots
200 g mangetout or frozen peas
1 Onion
1/2 bunch Chives
1/2 bunch Basil

Directions

1
Mix yoghurt and salad cream until smooth. Peel the garlic and press it into the cream using the garlic press. Season to taste with salt and pepper
2
Peel and wash the asparagus and cut off the woody ends. Peel or clean and wash the carrots and mangetouts. Cut carrots into slices at an angle
3
Cook the asparagus in salted water covered with some sugar for 15-20 minutes. Steam the carrots in a little salt water for about 8 minutes. Add the sugar snap peas and cook for about 3 minutes
4
Peel and chop the onion. Wash and chop the herbs. Fry onion in frying fat until brown. Deglaze with 3-4 tablespoons of water and season with salt and pepper. Stir in herbs
5
Arrange asparagus, carrots and mangetouts on a plate. Sprinkle with the herb and onion mixture. Put the garlic cream in a small bowl and add