We put 2 pots of water to boil: one for broccoli, the other for carrots and beans. Wash all vegetables and greens. We sort the broccoli into inflorescences.
Throw beans and carrots into boiling water. Cook for about 10 minutes, until tender.
Simultaneously cook broccoli, dip in boiling salted water and cook for about 10 minutes, until tender.
Put the finished carrots on a plate, put the beans and broccoli in a colander and pour them in ice water. So the vegetables will retain their beautiful green color. Cut the tails of the beans from the beans and cut into 4 parts.
Heat the oil in a pan. Squeeze the garlic into the oil and reduce the heat to the smallest.
Immediately spread the vegetables in the pan and mix gently. Fry for 2 minutes.
While the vegetables are in the pan, chop the parsley, preferably very finely
We shift the vegetables into a deep plate, salt, add parsley and lemon juice . Mix gently.