Winter Vegetable Pan

Clean vegetables, rinse, cut into small pieces, mushrooms into slices. Heat clarified butter, add vegetables and sauté briefly, pour in clear soup and cook until al dente.

Mix curd cheese, sour cream and egg yolk, add chopped herbs and season with salt and pepper.

Spread this amount evenly over the cooked vegetables and bake quickly.

Serve with garlic bread.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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