Colorful Radish Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g radish (s)
- 500 g carrots, (carrots)
- 300 g peas, (frozen)
- 2 onions)
- 0.25 liter ¼ vegetable stock
- 30 g butter
- 1 bunch parsley, (smooth)
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the carrots and radish and cut into small slices.
- The best way to do this for the radish is to quarter it lengthways and then cut it into small slices (then looks like pieces of kohlrabi).
- Peel the onions, cut in half and cut across into slices.
- Melt the butter in a saucepan and sauté the onions, carrots and radish over a mild heat for about 5 minutes. Stir several times.
- Now pour in the vegetable stock and cover everything and cook over a mild heat for about 20 minutes.
- Add the frozen peas in the last 5 minutes of cooking.
- Season with salt, pepper and a good pinch of sugar and season to taste.
- Chop the parsley and pour over the vegetables.
- For this e.g., breaded turkey schnitzel and boiled potatoes are enough.
- The vegetables taste very good with everything pan-fried.
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