Spring vegetables

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Preparation

500 g green asparagus
1 bunch of baby carrots
1 kohlrabi
1 bunch of chives, finely chopped
Salt
Pepper
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.

Tips

Serve the vegetables with a Béarnaise sauce or as a salad with a vinaigrette.

Perforated cooking tray, 2/3 GN

Quantity Ingredient
1 bunch of baby carrots
1 kohlrabi
500 g green asparagus
1 bunch of chives
Salt
Pepper

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