28
ESGE-Zauberstab
®
DE
GB
FR
NL
Carrot or kohlrabi garnishing | 4 persons
800 g carrots or kohlrabi
1 tablespoon of sunflower oil
2 teaspoons of vegetable stock
1 pinch of nutmeg
2-3 tablespoons of sweet cream
1 bunch of parsley
Clean and peel the carrot resp. the kohlrabi and cut them into pieces, grate the vegetables in the
ESGE-Zauberette
®
.Heat the oil in a teflonized pan and steam them. Season with vegetable stock
and nutmeg. Refine with cream. Chop the parsley in the ESGE-Zauberette
®
(chopping knife) and
spread it over the vegetables.
Recipe | Slicer (4 or 5)
Gratinée potatoes | 4 persons
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
1 kg potatoes
500 ml milk
125 ml sweet cream
50 g butter
salt
pepper
Wash and peel the potatoes and slice them in the ESGE-Zauberette
®
(slice 4 or 5).
Butter a gratinée plate. Fill the potato slices into the plate. Season milk and cream with salt and
pepper and pour the mixture over the potatoes. Add the remaining butter in small flakes on the
top. Bake in the oven (180 °C, convection oven 160 °C, approx. 45 minutes). Please follow also the
instructions of the oven manufacturer.
Variation 1: add 1-2 sliced onions
Variation 2: add 500 g sliced tomatoes
Variation 3: add 500 g sliced mushrooms
Variation 4: 100 g grated cheese (grater 2 or 3) over the potatoes before baking
