Chopped Vegetables in Cream: Salad

 

Ingredients

3 cups of green broad beans, shelled

3 cups of carrot, cubed

3 cups of green beans, chopped

2 cloves of garlic

3 spoons of butter

1 small bag of crema de leche

1 cube of chicken boullion

 

Preparation

Cook the broad beans in water until they are soft.

Separately, cook the carrots and green beans.

Melt the butter and add the boullion and garlic; mix well.

Allow this to cook for a few minutes, then stir in the vegetables. Finally, add the crema de leche and stir.

Serve hot.

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Categories: Vegetables | Leave a comment

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