Spring vegetables with potato and cheese biscuits
easy
90 mins
90 mins
Ingredients
- 800 g mealy cook. Potatoes
- 2 TABLESPOONS flaked almonds
- 500 g white asparagus
- 2 medium sized kohlrabi
- 1 Cauliflower, 500 g broccoli
- 7-10 Tbsp salt, sugar, pepper, nutmeg
- 75 g Gouda, 1 small onion
- 2-3 stem(s) parsley, 1 egg
- 2 TABLESPOONS Cornstarch
- 3 TABLESPOONS + 75-100 g butter
- 100 g Whipped cream
- 1 Bag "Preparation for Sauce Hollandaise"
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Roast almonds without fat, take them out
- 2
Wash and peel the asparagus and cut off the woody ends. Peel, wash and slice the kohlrabi. Clean and wash the cauliflower and broccoli and cut into florets
- 3
Cover the asparagus and cook in boiling, lightly salted water with 1 pinch of sugar for 15-20 minutes. Cook the kohlrabi and cauliflower in little boiling salted water for 8-10 minutes. Add broccoli and cook for about 5 minutes
- 4
Coarsely grate the cheese. Peel onion, wash parsley, chop both. Quench the potatoes, peel them and press them through a potato ricer. Mix with egg, cheese, onion, parsley and starch. Season with salt, pepper and nutmeg. Form approx. 8 cookies from this
- 5
Heat 3 tablespoons of butter in a coated frying pan. Fry the cookies in it in portions on each side for approx. 4 minutes
- 6
Lift out the asparagus and vegetables and drain. Pour 1/8 l asparagus stock and cream into a pot. Stir in sauce powder, bring to the boil. Remove from the heat, beat 75-100 g butter in pieces. Season to taste with salt and pepper. Arrange everything, sprinkle with almonds
- 7
Drink: cool white wine
Nutrition Facts
550 kcal
42 g
31 g
21 g
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