Brazil

Butter

Chopped Onion

Crushed garlic

grated carrot

cherry tomato

Sliced Champignons

Al dente cooked broccoli

Sour cream

Wheat flour

Grated cheese plate

Catupiry cheese

Salt, Black Pepper

Creamy vegetable frying pan

Em uma frigideira antiaderente grande, derreta a manteiga em fogo médio e refogue a cebola e o alho por 4 minutos. Adicione a cenoura, o tomate e o champignon e refogue por 3 minutos. Acrescente o brócolis e a couve-flor e refogue por mais 3 minutos. Com um batedor de arame, misture o creme de leite, a farinha, o requeijão e o queijo e tempere com sal e pimenta. Despeje sobre os legumes, misture e deixe levantar fervura. Desligue o fogo, tampe e deixe descansar por 5 minutos. Sirva em seguida.

In a large nonstick skillet, melt the butter over medium heat and sauté the onion and garlic for 4 minutes. Add the carrot, tomato and mushroom and sauté for 3 minutes. Add the broccoli and cauliflower and sauté for another 3 minutes. With a wire whisk, mix the cream, flour, curd and cheese and season with salt and pepper. Pour over the vegetables, mix and bring to a boil. Turn off the heat, cover and let it rest for 5 minutes. Serve immediately.

Creamy vegetable frying pan

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