Ebly Pan with Vegetables and Cream Cheese

Summary

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

1. 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.
2. Finally stir in the cream cheese and pepper to taste.