V-ZUG Combair-Steam S, Рецепты

Страница: 42 / 73

78 79 Accompaniments Gratins
Peel the carrots and celeriac and cut them into sticks about
1
4 cm long and 5 mm thick. Remove the fibrous parts of the leek,
cut it in half lengthways and then into strips. Cut the stalks
off the top of the courgettes, then cut the vegetables into sticks
4 cm long and 8 mm thick.
For the sauce, beat the eggs, stir in the vegetable bouillon
2
and single cream, then season with salt, pepper and
nutmeg.
Put the vegetables in the greased porcelain dish, pour over
3
the sauce and sprinkle with the cheese.
Put the porcelain dish on to the wire shelf at level 2 of the
4
cold cooking space. Hot air with steaming 180 °C, 30 minutes.
Vegetable gratin
Porcelain dish, ½ GN
Wire shelf
300 g carrots
1 small celeriac
1 large leek
2 courgettes
Sauce
2 eggs
1 dl vegetable bouillon
2 dl single cream
Pepper
Salt
Nutmeg
100 g grated cheese
Preparation: 30 minutes
|
Cooking: 30 minutes