Steamed spring vegetables

Name: steamed spring vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: business suit broad beans freezer, 450 g; 200 g String Beans; 200 g sugar snaps or snow peas; 1 bag peas cool fresh, 200 g; 2 slices old white bread uncorked; 1 tablespoon extra virgin olive oil with garlic and chili pepper; 1 bag fresh fresh mint 15 g; 1 lime

A tasty Dutch recipe. The vegetarian side dish contains the following ingredients: broad beans (frozen, 450 g), string beans, sugar snaps (or snow peas), peas (chillies, 200 g), old white bread (crusted), extra virgin olive oil with garlic and chili pepper, fresh mint ( 15 g) and lime.

Ingredients

Kitchen Stuff

steamer

Directions

Grind the broad beans with the tip of the knife and remove the stiff gray skin (= double tops).
Cut string beans diagonally into strips.
In steam pan or large pan with steam basket or heat resistant colander, bring the water to the boil.
Let the beans be steamed for 5 minutes.
Add broad beans, sugarsnaps and peas and let vegetables boil for 10-12 minutes.
Meanwhile, crumble bread (in the kitchen machine) very finely.
Heat oil in frying pan and fry breadcrumbs until golden brown.
Shuffle regularly.
Cut half of fresh mint.
Lime brooms, green skin grating and fruit squeezing.
Grate with chopped fresh mint through breadcrumbs.
Season with salt and pepper.
Reduce vegetables in a warm dish.
Sprinkle with 1-2 tbsp lime juice and sprinkle with salt.
Bread crumbs over it and garnish with the rest of mint leaves.
Delicious with lamb or veal..