Spring vegetable platter with lemon-chervil-hollandaise sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Cook in boiling salted water with 1 pinch of sugar for about 15 minutes. Peel the carrots, leaving a little green. Wash the carrots and cook in boiling salted water for about 15 minutes. Peel, wash and halve the kohlrabi and cut into slices.

2. 2

   Add to the carrots after 5 minutes. Clean and wash the sugar snap peas and cook for the last 5 minutes. Melt butter at medium heat. Stir egg yolk and white wine in a water bath until creamy. Add the lukewarm butter drop by drop to the egg cream while stirring. Season the finished sauce with salt, pepper, lemon juice and Worcester sauce. Wash the chervil, dab dry and, except for something to garnish, chop finely and stir into the hollandaise. Drain the vegetables. Arrange on a plate with the ham. Pour a little sauce over the vegetables.

3. 3

   Season the finished sauce with salt, pepper, lemon juice and Worcester sauce. Wash the chervil, dab dry and, except for something to garnish, chop finely and stir into the hollandaise. Drain the vegetables. Arrange on a plate with the ham. Pour a little sauce over the vegetables. Garnish with chervil. Add the rest of the sauce extra

Nutrition Facts

KCAL
750 kcal

CARBS
16 g

FATS
65 g

PROTEINS
19 g