Also try this delicious green trio
Bring a large pan of water to the boil with a pinch of salt.
Clean the green vegetables (such as peas, green beans, green asparagus) and boil them each separately in a few minutes.
Scoop the cooked vegetables with a skimmer from the water before cooking the next type.
Bring the cream with the broth powder to the boil and simmer gently for about 5 minutes.
Season to taste and scoop the sauce together with the lemon zest and fresh mint through the vegetables.
Grind some fresh pepper and serve immediately.
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