Curdplentils with young vegetable ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the lentils, mix eggs, quark and salt. Mix 150 g flour and baking powder and stir into the egg quark mixture. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Stir into the dough and let it swell for about 20 minutes. In the meantime clean and peel the kohlrabi and cut them into sticks. Clean the carrots, leaving a little green and peel them.

2. 2

   Clean and wash the mangetouts. Cook the carrots in boiling salted water for about 14 minutes. Add kohlrabi after about 2 minutes of cooking time. Add sugar snap peas and peas about 4 minutes before the end of cooking time. Form 12 lentils from the dough. Heat the oil in a pan and fry 6 lentils over medium heat for about 4 minutes. Keep warm and bake the remaining lentils in the same way. Drain the vegetables on a sieve, collecting the vegetable water. Heat the fat in a saucepan, dust with the remaining flour, sauté and add 300 ml vegetable water and cream while stirring. Bring to the boil and simmer for about 1 minute. Season sauce with salt, pepper and sugar. Add vegetables to the sauce.

3. 3

   Keep warm and bake the remaining lentils in the same way. Drain the vegetables on a sieve, collecting the vegetable water. Heat the fat in a saucepan, dust with the remaining flour, sauté and add 300 ml vegetable water and cream while stirring. Bring to the boil and simmer for about 1 minute. Season sauce with salt, pepper and sugar. Add vegetables to the sauce. Arrange 3 lentils and some vegetables with sauce on each plate. Serve garnished with chervil and sprinkled with pepper to taste

Nutrition Facts

KCAL
500 kcal

CARBS
51 g

FATS
20 g

PROTEINS
30 g