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Vegetable
Halve the courgettes lengthways and hollow them out.
1
Cut the courgette flesh up into small pieces. Peel the carrots
2
and kohlrabi, then chop into small dice. Finely dice
the onion. Sweat the vegetables and the onion in the olive
oil.
Beat the egg, mix in the ricotta, cream, herbs and vegetables,
3
season with salt and pepper to taste.
Pour the vegetable bouillon into the greased porcelain
4
dish. Put the courgette halves into the dish and fill them with
the vegetable mixture.
Put the porcelain dish on to the wire shelf at level 2
5
of the cold cooking space. Hot air with steaming 190 °C,
20 minutes.
Zucchini boats
Porcelain dish, ½ GN
Wire shelf
4 courgettes
2 small carrots
1 small kohlrabi
1 small onion
1 tbsp olive oil
1 egg
250 g ricotta
1 tbsp cream
Parsley, leaves pulled off
from stalks and finely chopped
Chives, finely chopped
Salt
Pepper
1 dl vegetable bouillon
Preparation: 30 minutes
|
Cooking: 20 minutes
Summary of Contents for Combair-Steam S
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Page 3: ...Delicious recipes...
Page 4: ...Delicious recipes...
Page 12: ...Aperitif Starters...
Page 22: ...Fish Poultry Meat...
Page 33: ...Accompaniments Gratins...
Page 43: ...Vegetable...
Page 49: ...Desserts Pastries...
Page 62: ...Bread Flans...
Page 70: ...Own recipes Own recipes...
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