Recipes

48 Recipes
Vegetables, Side Dishes, Sauces
3 portions,
approx. 574 kJ/137 kcal per portion
Zucchini potato vegetables
»suitable as a main meal«
Ingredients:
2 small zucchini
1 large potato
1 onion
1 garlic clove
2 tbsp. of olive oil
1 carrot
1 tbsp. lemon juice
Herb salt
Black pepper
Herbs of the Provence
Tableware:
Preparation:
1. Wash the zucchini thoroughly, remove the stalk, cut them
in half, and cut the halves into slices. Peel the potatoes and
cut them into small dice. Finely chop the onion and the garlic
cloves.
2. Add the olive oil to the chopped vegetables and cook
while covered.
} Microwave oven max. setting, 7 to 9 min
3. In the meantime, wash the carrots, peel them and grate
them coarsely, and then mix them with the lemon juice and
the spices.
4. Let it stew for approx. 3 min., mix in the grated carrots,
season to taste and serve.
3 portions,
approx. 371 kJ/88 kcal per portion
Carrot vegetables
»liked by children«
Ingredients:
350 g carrots
2 spring onions
1 tbsp. butter
2 tbsp. crème fraîche
Black pepper
coarsely ground
Salt
Plenty of parsley
Tableware:
Preparation:
1. Brush the carrots thoroughly, wash them, and slice or dice
them. Dress the spring onions, cut them into rings, and cook
them with the carrots and the butter while covered. Stir from
time to time.
} Microwave oven max. setting, 10 to 12 min
2. Stir in the crème fraîche and the spices, check the cooking
progress, and cook for a little longer as required.
} Microwave oven max. setting, 1 to 2 min
3. Before serving, season to taste, mix with the chopped
parsley and let it simmer for 2 to 3 minutes.
KOENIC_Convection_Recipe_141117.indb 48 17/11/14 2:57 PM