|500 g green asparagus|
|1 bunch of baby carrots|
|1 bunch of chives, finely chopped|
|Cut the ends off the asparagus and peel the bottom half. Cut the green tops of the baby carrots to a length of 2 cm and wash them thoroughly, but do not peel. Peel the kohlrabi and cut it into sticks about 1 cm thick.|
|Put the vegetables into the perforated cooking tray.|
|Put the perforated cooking tray into the cold cooking space at level 2. Steam 100 °C, 15 minutes.|
|Season the vegetables with salt and pepper to taste, then sprinkle the herbs over them.|
Serve the vegetables with a Béarnaise sauce or as a salad with a vinaigrette.
Perforated cooking tray, 2/3 GN
|1 bunch of||baby carrots|
|500 g||green asparagus|
|1 bunch of||chives|
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