2 carrots, julienned
250g of celery stalks, cut on the diagonal
1/4 cup of unsalted butter, softened
1/4 cup of chopped fresh parsley
Salt and black pepper to taste
2 carrots, julienned
250g of celery stalks, cut on the diagonal
1/4 cup of unsalted butter, softened
1/4 cup of chopped fresh parsley
Salt and black pepper to taste
Cook the legumes in boiling water until tender, then drain and reserve
Heat a skillet with butter, add the legumes, season, and let it simmer for a while
Add the chopped parsley and serve as a side dish
Serve 2-3 servings
Approx
295 calories per serving.
