Spring vegetables with lemon mayonnaise

Name: Spring vegetables with lemon mayonnaise
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 14–16 small bunches of carrots; 1 medium-sized cauliflower; 1 kg green asparagus; 200–250 g Sweet peas; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 1⁄2 Federation Parsley; 4-5 Tbsp White wine vinegar; 5 TABLESPOONS Olive oil; 250 g mayonnaise; 200 g Schmand; 7-10 Tbsp grated peel and juice from 1⁄2 organic lemon

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

14–16 small bunches of carrots
1 medium-sized cauliflower
1 kg green asparagus
200–250 g Sweet peas
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
1⁄2 Federation Parsley
4-5 Tbsp White wine vinegar
5 TABLESPOONS Olive oil
250 g mayonnaise
200 g Schmand
7-10 Tbsp grated peel and juice from 1⁄2 organic lemon

Directions

1
Peel the carrots and leave a little green. Wash the carrots and halve them lengthwise if necessary. Clean and wash the cabbage and divide into florets. Wash the asparagus and cut off the woody ends generously. Clean and wash the mangetouts.
2
Cover the cabbage and carrots and cook them for 8-10 minutes in slightly boiling salted water until al dente. Steam sugar snap peas and asparagus in little boiling salted water with some sugar for about 5 minutes. Drain the vegetables and collect some stock.
3
Let the vegetables cool down.
4
Wash the parsley and cut the leaves finely. Mix vinegar, 3-5 tablespoons vegetable stock, salt, pepper and a little sugar. Fold in the oil. Stir in parsley. Drip marinade over the vegetables.
5
Mix mayonnaise, sour cream and lemon peel. Season with salt, pepper and juice. Serve lemon mayonnaise with vegetables.