Summary

Ingredients

• 300 g carrot (s), lean
• 1 small onion (s)
• 1 tablespoon butter
• 1 teaspoon sugar
• 350 g peas, frozen
• 4 stalks parsley
• 2 teaspoons lemon juice
• salt and pepper
• nutmeg

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Instructions

1. Clean, peel and slice the carrots diagonally. Halve the onion and put in
2. cut fine strips.
3. Melt the butter in a saucepan. Steam the onion until translucent. Add the carrots and sugar and sauté briefly. Pour in 100 ml of water. Cover the carrots and steam for 5 minutes. Mix in the peas and sauté for 5 minutes.
4. Chop the parsley. Season the vegetables with lemon juice, salt, pepper, nutmeg and parsley.
5. 134 Kcal per serving.