Books
Göbel Verlag,Naumann

Cooking with Vegetables

    Daria Diachkovahas quoted4 months ago
    Romanesco cannelloni
    with leek and carrots

    Preparation time: approx. 30 minutes (plus baking time)
    Per serving approx. 385 kcal/1612 kJ
    21 g P, 18 g F, 33 g CH
    Serves 4
    300 g Romanesco broccoli
    300 g carrots
    1 leek
    2 tbsp olive oil
    100 g sour cream
    2 eggs
    salt
    pepper
    nutmeg
    lemon juice
    2 tbsp butter
    3 tbsp plain flour
    500 ml milk
    butter for greasing
    200 g cannelloni
    100 g grated cheese
    4 tsp chopped chives
    1 Wash and dry the Romanesco and divide into little florets. Wash and peel the carrots and dice finely. Wash and dry the leek and cut into fine strips.
    2 Heat the oil and sauté the vegetables in it whilst stirring for about 5 minutes. Remove from the hob and mix with sour cream and eggs. Season to taste with salt, pepper, nutmeg and lemon juice.
    Daria Diachkovahas quoted4 months ago
    Cheese and leek
    flan

    Preparation time: approx. 30 minutes (plus cooking and baking time)
    Per serving approx. 840 kcal/3518 kJ
    34 g P, 66 g F, 28 g CH
    Serves 4
    1 onion
    2 leeks
    80 ml olive oil
    50 g butter
    butter for greasing
    125 g plain flour
    ½ tsp baking powder
    3–4 eggs
    200 g sour cream
    300 g sheep's cheese
    125 g grated Gruyère
    4 tbsp chopped parsley
    salt
    pepper
    black olives for garnishing
    1 Peel the onion and cut into rings. Trim and wash the leeks, then cut into rings.
    2 Heat the olive oil and butter in a pan, and fry the onion and leek in it at a low temperature for about 10 minutes. Remove from the hob and allow to cool.
    3 Pre-heat the oven to 180 °C (Gas Mark 4, fan oven 160 °C). Grease a springform tin 24 cm in diameter. Mix the flour and the baking powder in a bowl.
    4 Mix the eggs, sour cream, sheep's cheese and
    Daria Diachkovahas quoted4 months ago
    Courgette fritters
    with carrots and a yoghurt dip

    Preparation time: approx. 15 minutes (plus frying time)
    Per serving approx 268 kcal/1122 kJ
    17 g P, 16 g F, 10 g CH
    Serves 4
    1 tbsp lemon juice
    5 tbsp chopped mixed herbs
    250 g plain yoghurt
    salt
    pepper
    400 g courgettes
    300 g carrots
    ½ bunch of coriander
    6 eggs
    75 ml milk
    2 tbsp olive oil
    1 Mix the lemon juice and herbs into the lassi, and season to taste with salt and pepper. Put in a cool place until served.
    2 Wash and roughly grate the courgettes. Peel the carrots and grate finely. Wash, shake dry and finely chop the coriander.
    3 Beat the eggs with the milk and coriander, fold in the grated vegetables and season to taste with salt and pepper.
    4 Heat the olive oil in a frying pan. Make vegetable fritters from the mixture, fry on both sides until crispy. Serve the vegetable fritters with the lassi dip.
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