Preparation
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1Allow the peas to thaw. Meanwhile, clean and wash the peppers and cut them into small cubes. Peel the carrots and onions and also cut them into small cubes.
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2Heat Mazola© in a pan. Sauté the peppers, carrots and onions in it. Add peas and fry for about 5 minutes.
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3Deglaze with 100 ml stock. Season with salt and pepper. Remove from heat. Cover and keep warm.
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4Wash the parsley and shake dry. Pull the leaves from the stems and chop, except for a few for garnish. Finely chop 100 g nuts. Roughly chop 50 g nuts.
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5Bring 800 ml of vegetable stock to the boil in a pot. Remove from heat. Add Kölln oat bran flakes and finely chopped nuts, stir in and let swell for 2-3 minutes. Stir in chopped parsley. Arrange porridge in bowls. Pour the vegetable mixture on top. Sprinkle with coarsely chopped nuts and garnish with remaining parsley. Preparation time approx. 45 minutes
Author: Peter Kölln
Photographer: House of Food
Ingredients
Serving(s)
1
Ingredients for 4 people:
200 G
frozen peas
1
red pepper
3
carrot
2
Onion
2 EL
Mazola® germ oil
900 ml
Vegetable broth
1 prize
Salt
1 prize
pepper
6 Stems
Parsley
150 G
hazelnut kernel
150 G
Kölln Oat Muesli Fruit No Added Sugar
