Garnish with vegetable marrows (2)

2 PCs carrots

100 g beans

150 g zucchini

2 tbsp. vegetable oil

ground black pepper, salt to taste

Carrots cut into thin strips, beans and chunks and simmered separately in salted water.

Zucchini cut into slices, fry in butter until Golden brown, season with salt and pepper.

When applying the vegetables out onto a plate and decorate with greens.