Vegetables with Hollandaise sauce

Name: Vegetables with Hollandaise sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 375 g Broccoli; 300 g Carrots; 1 collar Spring onions; 3/4 l Vegetable broth (instant); 2 TABLESPOONS Oil; 1 package (250 ml) Hollandaise sauce; 2 stem(s) Parsley; 7-10 Tbsp colourful pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

375 g Broccoli
300 g Carrots
1 collar Spring onions
3/4 l Vegetable broth (instant)
2 TABLESPOONS Oil
1 package (250 ml) Hollandaise sauce
2 stem(s) Parsley
7-10 Tbsp colourful pepper

Directions

1
Clean and wash broccoli and cut into florets. Clean, peel and slice the carrots. Clean, wash and slice spring onions. Cook broccoli in boiling broth for about 12 minutes. Add the carrots about 6 minutes before the end of the cooking time. Heat the oil in a pan and fry the spring onions for 2-3 minutes, turning them over at medium heat.
2
In the meantime, put the sauce in a small saucepan and heat it up at medium heat while stirring. Wash parsley, dab dry and chop finely. Drain the vegetables. Arrange carrots, broccoli and spring onions on a plate, pour some sauce over them and sprinkle with pepper and parsley. Add the rest of the sauce extra