V-ZUG Combair-Steam S, Recipes

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86 87 Vegetable
Mix the bulgur with the vegetable bouillon in the porcelain 1
dish.
Put the porcelain dish on to the wire shelf at level 2 of the cold
2
cooking space. Steam 100 °C, 10 minutes.
Peel the kohlrabies, cut off the bottom root section and use a
3
melon ball scoop to hollow out the bulbs from the root end until
the outside wall of the kohlrabies is around 8 mm thick. Put
the hollowed-out kohlrabi flesh to one side. Peel the carrots and
cut them into sticks about 3 cm long and 1 cm thick. Cut
the stalks off the mange-tout and remove the stringy threads.
Mix the bulgur with three quarters of the Gorgonzola,
4
stuff it into the kohlrabies and press down. Sprinkle the remain-
ing Gorgonzola over the top.
Put the stuffed kohlrabies into the perforated cooking tray.
5
Spread the hollowed-out kohlrabi flesh, carrots and mange-tout
around the kohlrabies.
Put the perforated cooking tray into the still-warm cooking
6
space at level 2. Steam 100 °C, 30 minutes.
Stuffed kohlrabies
Porcelain dish, ½ GN
Wire shelf
Perforated cooking tray
100 g bulgur
1½ dl vegetable bouillon
4 large kohlrabies
3 carrots
200 g mange-tout
150 g Gorgonzola,
finely diced
Preparation: 30 minutes
|
Cooking: 40 minutes