Today we have another great and quick "all in one dish" for you as #recipe of the week. Very easy to prepare in #Varoma® and almost by itself.
Enjoy the taste!
Best regards, your #Landhaus team.
Ingredients:
- 4 large potatoes
- water
- salt
- 1-2 garlic cloves
- Herbs e.g. parsley, chives, basil
- 3 cups of sour cream
- 1 cup of sour cream
- 1 cup of crème fraiche
- 1 spoon mustard
- Vinegar & oil
- herb salt
- Pepper
- some broccoli florets
- some cauliflower florets
- 1-2 roots (carrots, carrots)
- 1 l vegetable stock
- grated cheese e.g. Gouda
Preparation:
Boil the potatoes in salted water for 20-30 minutes (cook in a "normal pot" as they are too large for the steamer basket). Chop the garlic cloves and herbs, e.g. chives, parsley, basil, dill, etc., for 5 seconds/speed setting 5. Add the sour cream, sour cream, crème fraîche and mustard and mix. Season the sauce with vinegar and oil, herb salt and pepper. Decant the sauce and rinse out the mixing bowl. Place a few broccoli florets, a few cauliflower florets and sliced roots (carrots) in the Varoma®. Pour the vegetable stock into the mixing bowl and cook the vegetables for 30 minutes/speed setting 1/Varoma®. Preheat the oven to 200 °C, cut the cooked potatoes in half and place on aluminum foil. Form small "gondolas" from the foil (twirl in the ends) and spread the cooked broccoli, carrots and cauliflower over the potatoes. Pour over the herb sauce and sprinkle with grated cheese. Tuck in the open ends of the foil and place the potatoes on a baking tray lined with baking paper and place in the preheated oven for 20 minutes.
Note:
Book: Abgedampft Volume 1 (Varoma®), photos: Katja Roß
