User Manual

Side dishes and vegetables, vegetarian dishes and bakes 43
Asian leaf vegetables with coriander purée [Index: ]
MCRC00901806_BO_Asiatisches_Blattgemuese_m_Koriandercreme-007_F39MCRC00917247_SE_Asiatisches_BlattgemuesMCRC00900527_NF_Asiatisches_Blattgemuese_m_Koriandercreme-009_RZ0Vegetarian recipesVegetablesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Large perforated steamer
VEGETABLES:
8 small pak choi
CORIANDER SAUCE:
1 bunch coriander
50 g cashews
100 ml olive oil
60 g Parmesan, freshly grated
Salt
Black pepper, freshly ground
Per serving
374 kcal, 7 g carbs, 35 g fat, 10 g protein, 0,5 BU
PREPARATION
1. Trim, wash and drain the pak choi. Distribute in the perforated steamer and cook as indicated.
Universal pan, level 1 and large perforated steam container, level 3SteamingfalseTemperature100 °C100Duration5-8 minutes5
2. Rinse the coriander, shake dry and remove the leaves.
3. Toast the cashew nuts in a dry pan without fat until fragrant. Remove from the pan and leave to
cool.
4. Purée the cashew nuts with coriander, olive oil and parmesan. Season with salt and pepper to
taste.
5. Drain the prepared pak choi and arrange on a plate. Drizzle with the coriander sauce and serve
immediately.
Setting procedure:
Steaming
100 °C
Cooking time: 5-8 minutes
Tip:
Leftover sauce goes well with
shrimps or hot noodles.