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Vegetables in a creamy sauce (for pasta or rice)

Heat a piece of butter in a frying pan, pour in about 500-600 grams of fresh or frozen vegetables (carrots in rings, green beans, kohlrabi, diced or strips, very finely chopped onion). Pour a glass of water with a bouillon cube and simmer over low heat. When the vegetables are almost ready, add 100 grams of sour cream or cream, fresh or dry greens, salt and pepper to taste. I also add nutmeg, curry powder and dry paprika. Simmer until the liquid evaporates.
Put the vegetables on boiled pasta or rice. For the "meat spirit" we fry the slices of something meat and sausage.

Vegetables in a creamy sauce (for pasta or rice)

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