2 carrots, cut into julienne strips
250g of cabbage, cut diagonally
1/4 cup of melted butter
1/4 cup of chopped fresh parsley
Salt and pepper to taste
2 carrots, cut into julienne strips
250g of cabbage, cut diagonally
1/4 cup of melted butter
1/4 cup of chopped fresh parsley
Salt and pepper to taste
Cook the legumes in boiling water until they are tender but still crisp, al dente
Drain them and reserve
In a pan, melt the butter, add the legumes, season, and let it simmer over medium heat
Add the parsley and serve with roasted filet en croute.
