Spring snuff with chervil

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus. Cut the woody ends off generously. Bring ends, peel and 3/4 l water to the boil in a large pot. Simmer covered for 10 minutes.

2. 2

   Meanwhile peel and wash the carrots and kohlrabi. Cut asparagus spears diagonally into pieces, carrots diagonally into slices, kohlrabi into fine slices. Pour the asparagus stock through a sieve, collect and bring to the boil again with a little salt and 1 pinch of sugar.

3. 3

   Cook the prepared vegetables for about 10 minutes.

4. 4

   Wash the chervil, shake well dry and pluck the leaves from the stalks, except for something to garnish. Chop the leaves finer as desired. Drain the vegetables, collect the stock and measure approx. 350 ml.

5. 5

   Heat the fat. Sweat flour in it. Add cream and stock while stirring, bring to the boil and stir in stock. Simmer the sauce for about 5 minutes. Season to taste with salt and pepper. Warm up the vegetables briefly. Stir in chervil leaves.

6. 6

   Garnish with remaining chervil. Serve with small new potatoes in their skins and smoked ham.

7. 7

   Drink tip: white wine, e.g. a Pinot Blanc

Nutrition Facts

KCAL
300 kcal

CARBS
17 g

FATS
22 g

PROTEINS
6 g