Chopped Vegetables in Cream: Salad



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



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.

Categories: Vegetables | Leave a comment

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