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Side dishes and vegetables, vegetarian dishes and bakes 41
Medley of vegetables with lemon and cream cheese creme [Index: ]
MCRC00837929_BO_Gemuesevariation_m_Zitronen_Frischkaesecreme-014MCRC00838001_SE_Gemuesevariation_m_Zitronen_Frischkaesecreme-016MCRC00897324_NF_Gemuesevariation_m_Zitronen_Frischkaesecreme-010_RZ0VegetablesVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Large perforated steamer
VEGETABLES:
200 g carrots
200 g kohlrabi
200 g courgettes
200 g romanesco
CREMA:
50 g butter
250 g cream cheese
125 ml vegetable stock
½ organic lemon
Salt
White pepper freshly ground
1 sprig basil
Per serving
228 kcal, 11 g carbs, 15 g fat, 12 g protein,
0,9 BU
PREPARATION
1. Peel the carrots and kohlrabi. Cut the carrots diagonally into thin slices and the kohlrabi into small
pieces. Wash the courgettes and romanesco. Halve the courgettes lengthwise and cut diagonally into
medium-sized triangles. Divide the romanesco up into florets.
2. Distribute the vegetables in the perforated steamer and steam as indicated.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature100 °C100Duration7-10 minutes7
3. For the cream cheese creme, heat the butter in a pot and on a low heat gradually spoon in the
cream cheese. Pour over the vegetable stock. Grate the zest from the half lemon and squeeze out the
juice. Season to taste with lemon juice and lemon zest. Season with salt and pepper.
4. Before serving, rinse the sprig of basil, remove the leaves, cut up and stir in.
5. Arrange the vegetables on plates or layer in glass dishes and serve with the creme.
Setting procedure:
Steaming
100 °C
Cooking time: 7-10 minutes
Tip:
So all vegetables are done at
the same time, cut up the vegetables with the
longest cooking time very small – here the
carrots and kohlrabi – and chop the vegetables
with a short cooking time – the courgettes – into
large pieces. Always insert the universal pan
under the perforated steamer. The collected
liquid makes a nice vegetable stock.
You can also use other vegetables and make the
creme with mascarpone instead of with cream
cheese.