Creamy Spring Vegetable Medley Recipe

About this recipe

A light and flavorful diabetic-friendly dinner featuring sautéed vegetables and a creamy finish. Perfect for solution seekers looking for a quick and healthy meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Truffle Butter
• 1 Kg Harry & Percy British Salad Potatoes
• - Jalpur Fresh Peas - (Garden Peas)
• 300ml British Creme Fraiche
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Bunch Spring Onions 1 Bunch
• - Tata Salt

Instructions

1. 1. Heat 3 tablespoons of butter in a large saucepan over medium heat. Add 4 chopped green onions and sauté for about 2 minutes until fragrant.
2. 2. Add 2 diced carrots and 2 diced potatoes to the pan. Sauté for another 2 minutes, stirring occasionally.
3. 3. Pour in 3 cups of water and add 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat and simmer for 12 minutes, or until the vegetables are tender.
4. 4. Stir in 1/2 pound of fresh peas and cook for an additional 5 minutes.
5. 5. Reduce the heat to low and gently stir in 1/4 cup of light cream. Heat through without boiling.
6. 6. Season with additional salt and pepper to taste. Serve warm as a comforting dinner option.