Spring Schnüsch (vegetables in chervil-bechamel sauce with cottage ham)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the asparagus, drain, peel and cut off the woody ends. Bring asparagus peel and 3/4 litre water to the boil in a pot, cover and simmer over a low heat for about 10 minutes. Cut asparagus diagonally into pieces and cover with a damp tea towel. Pour the asparagus stock through a sieve and collect

2. 2

   Carefully wash the chervil, shake well dry and pluck the leaves from the stems, except for a little to garnish. Chervil finely chop and put aside covered

3. 3

   Wash or scrape the potatoes thoroughly and cook covered in little boiling salted water for 15-20 minutes. Clean, wash and drain the kohlrabi and carrots. Cut carrots diagonally into pieces, kohlrabi into fine slices. Bring asparagus stock to the boil, add a little salt (about 1 teaspoon) and carrots, cover and cook over medium heat for about 10 minutes. Add the asparagus and kohlrabi pieces after 2-3 minutes and cook at the same time. Put the vegetables on a sieve, collect the vegetable stock and measure 350 ml

4. 4

   Heat the fat in a saucepan. Sweat the flour in it while stirring. Add vegetable stock and cream while stirring, bring to the boil and simmer for about 5 minutes. Stir the chopped chervil into the sauce and season with salt, pepper and stock. Add the vegetables to the hot sauce. Drain the potatoes and let them evaporate. Arrange Schnüsch in deep plates and sprinkle with chervil leaves and garnish. Add potatoes and ham

Nutrition Facts

KCAL
610 kcal

CARBS
39 g

FATS
39 g

PROTEINS
19 g