Save wish list – inactive
Your wish list has not been saved and will cease to exist when you close the browser. Please log in if you wish to save your wish list.
Overview
- Fillet of veal in puff pastry
- Plums in redwine
- Stuffed Capsicum
- Vegetable patch
- Zander and salmon terrine
- Steamed paprika chicken with couscous salad
- Sunflower seed coated whiting
- Poached eggs on rye bagel
- Avocado milk-shake
- Cod with olive jam on turkish bread
- Salmon and crab boudin
- Corn and pea fritters
More Recipes
You'll find a few examples of our recipe creations here.
Vegetable patch
Variant(s): 4 Persons
Ingredients
| Perforated cooking tray | 2/3 GN |
| cauliflower | 1 kleiner |
| head of broccoli or Romanesco broccoli | 1 kleiner |
| carrotts | 2 |
| flat leaf parsley or basil leaves | |
| Olive oil | |
| Salt | |
| Pepper |
Recipe steps
- Separate the cauliflower into small florets. Chop off the broccoli stalk, peel it and cut it into sticks about 1 cm thick. Separate the broccoli head into small florets. Peel the carrots and cut them into sticks about 5 cm long and 1 cm thick.
- Put the vegetables into the perforated cooking tray.
- Put the perforated cooking tray into the cold cooking space at level 2. Start the recipe. Steam 100 °C, 15 minutes.
- Season the vegetables with salt and pepper to taste, then sprinkle on the herbs and drizzle a little olive oil over them.
