Coloured vegetable platter

Name: Coloured vegetable platter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g white and green asparagus; 500 g small carrots; 250 g Broccoli; 2 Kohlrabis (about 150 g each); 200 g Sweet peas; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 10 Egg Yolk; 7-8 TABLESPOONS Vinegar; 7-10 Tbsp Pepper; 250 g Butter; 2 Tomatoes; 1 TABLESPOON Tomato paste; 30 g medieval Gouda cheese; 2 TABLESPOONS Orange juice; 7-10 Tbsp grated peel of 1/2 untreated orange; 7-10 Tbsp Chervil and orange wheels

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g white and green asparagus
500 g small carrots
250 g Broccoli
2 Kohlrabis (about 150 g each)
200 g Sweet peas
7-10 Tbsp Salt
7-10 Tbsp Sugar
10 Egg Yolk
7-8 TABLESPOONS Vinegar
7-10 Tbsp Pepper
250 g Butter
2 Tomatoes
1 TABLESPOON Tomato paste
30 g medieval Gouda cheese
2 TABLESPOONS Orange juice
7-10 Tbsp grated peel of 1/2 untreated orange
7-10 Tbsp Chervil and orange wheels

Directions

1
Wash the asparagus. Peel the white asparagus and cut off the woody ends. Peel the lower third of the green asparagus and cut off the woody ends. Clean the carrots so that some green remains and peel them. Clean and wash the broccoli and cut into small florets. Clean, peel and halve the kohlrabis and cut into slices.
2
Clean and wash the sugar snap peas. Cook white asparagus in boiling salted water with a little sugar for about 20 minutes. Add green asparagus after about 10 minutes and cook. Cook kohlrabi and carrots in boiling salted water for 12-15 minutes. Add the sugar snap peas about 5 minutes before the end of the cooking time and cook with them. Cook broccoli in boiling salted water for about 10 minutes. For the sauces, mix egg yolk and vinegar. Season with salt, pepper and sugar and whip until creamy in a hot water bath. Gradually fold in softened butter in flakes. Divide the sauce into three. Wash, quarter and seed the tomatoes.
3
For the sauces, mix egg yolk and vinegar. Season with salt, pepper and sugar and whip until creamy in a hot water bath. Gradually fold in softened butter in flakes. Divide the sauce into three. Wash, quarter and seed the tomatoes. Finely dice the flesh. Stir tomato paste and n-cubes into one third of the sauce. Grate cheese finely and stir into another third of the sauce. Finish the rest of the sauce with orange juice and zest. Season all sauces again. Serve vegetables and sauces to taste, garnished with chervil and orange peel
4
Finely dice the flesh. Stir tomato paste and n-cubes into one third of the sauce. Grate cheese finely and stir into another third of the sauce. Finish the rest of the sauce with orange juice and zest. Season all sauces again. Serve vegetables and sauces to taste, garnished with chervil and orange peel