Ebly Pan with Vegetables and Cream Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 10.5 1½ cup Ebly
- 0.5 ½ bunch spring onion (s)
- 3 carrot (s)
- 75 g peas, frozen
- 100 g herbal cream cheese, low in fat
- broth, instant
- pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the carrots, cut the spring onions into rings. Briefly sweat the carrots in a little oil, then add the spring onions and fry briefly. Add Ebly uncooked and sweat briefly, then deglaze with 3 cups of water and season with about 1-1.5 tablespoon instant stock. Add the peas and let everything boil for about 10 minutes. The water should have almost completely evaporated.
- Finally stir in the cream cheese and pepper to taste.
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