Julienne – Vegetables À La Uschi

Summary

Ingredients

• 1 red pepper (s)
• 1 green pepper (s)
• 1 small zucchini
• 3 large carrot (s)
• 1 leek, small
• 1 clove garlic
• some butter flakes
• 2 teaspoons, leveled vegetable stock, instant
• 150 ml water
• 1 teaspoon salt, (herb butter seasoning salt)
• some chives, to taste

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Instructions

1. Wash all vegetables and pat dry. Remove the peppers from the core and cut into thin rings. Peel the carrots and, if possible, cut into thin strips with a julienne peeler (you can also use a sharp knife), also cut the unpeeled zucchini into fine strips. Peel the leek into thin rings, peel the garlic clove and chop finely.
2. Put everything together in a pan, add the water and the instant vegetable powder, cover with a few flakes of butter and bring to the boil in the closed pan. Then switch off the stove immediately and leave it unopened for 3 minutes.
3. The vegetables stay beautiful in color and still have a bit of bite!
4. Goes very well as an accompaniment to fish and pan-fried meat! Finally you can sprinkle some chives over the vegetables.