Asparagus-vegetable plate with basil cream sauce

Name: Asparagus-vegetable plate with basil cream sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small onion; 1 Garlic clove; 30 g Butter or margarine; 1/4 l Vegetable broth (instant); 150 g Whipped cream; 1-2 potties Basil; 3 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 500 g white and green asparagus; 250 g Carrots; 250 g Kohlrabi; 250 g small mushrooms; 1 package (300 g) frozen peas; 4 discs (approx. 160 g) Cured ham

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small onion
1 Garlic clove
30 g Butter or margarine
1/4 l Vegetable broth (instant)
150 g Whipped cream
1-2 potties Basil
3 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp white pepper
500 g white and green asparagus
250 g Carrots
250 g Kohlrabi
250 g small mushrooms
1 package (300 g) frozen peas
4 discs (approx. 160 g) Cured ham

Directions

1
Peel onion and garlic. Chop the onion finely and press the garlic through a garlic press. Heat 10 grams of fat in a saucepan and sauté the onion and garlic. Deglaze with stock and cream and bring to the boil. In the meantime, wash the basil, dab dry and cut into fine strips, except for a little to garnish. Add to the sauce, simmer for one or two minutes and sprinkle with sauce thickener.
2
Bring to the boil again briefly, season with salt and pepper and keep warm. Wash the asparagus, peel and cut through once. Clean and wash the carrots and kohlrabi. Halve kohlrabi and cut into thin slices, cut carrots diagonally into thick slices. Wash and clean the mushrooms. Cook asparagus in plenty of boiling salted water for 20 minutes. Add kohlrabi and carrots after ten minutes and cook with them. Add frozen peas five minutes before the end of cooking time. In the meantime, heat the remaining fat in a pan and fry the mushrooms until golden brown, turning them over. Season with salt and pepper. Drain the vegetables and place them on a large plate together with the mushrooms. Heat the sauce, pour a little over the vegetables and arrange the ham on top.
3
Add kohlrabi and carrots after ten minutes and cook with them. Add frozen peas five minutes before the end of cooking time. In the meantime, heat the remaining fat in a pan and fry the mushrooms until golden brown, turning them over. Season with salt and pepper. Drain the vegetables and place them on a large plate together with the mushrooms. Heat the sauce, pour a little over the vegetables and arrange the ham on top. Serve garnished with basil. Add the rest of the sauce extra