Vegetable plate "Gardener"

Name: Vegetable plate "Gardener"
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 collar Carrots; 2-3 (approx. 750 g) Kohlrabi; 1 (approx. 1.2 kg) Cauliflower; 1 kg Broccoli; 3 Stem(s) Basil; 4 Stem(s) Parsley; 50 g flaked almonds; 1⁄2 l Milk; 250 g Whipped cream; 3 Pouch preparation for Sauce Hollandaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g + 75 g butter; 7-10 Tbsp grated peel + juice of 1 organic lemon; 7-10 Tbsp Lemon slices and chervil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 collar Carrots
2-3 (approx. 750 g) Kohlrabi
1 (approx. 1.2 kg) Cauliflower
1 kg Broccoli
3 Stem(s) Basil
4 Stem(s) Parsley
50 g flaked almonds
1⁄2 l Milk
250 g Whipped cream
3 Pouch preparation for Sauce Hollandaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g + 75 g butter
7-10 Tbsp grated peel + juice of 1 organic lemon
7-10 Tbsp Lemon slices and chervil

Directions

1
Peel or clean and wash the vegetables. Cut carrots into large pieces, kohlrabi into slices. Cut cauliflower and broccoli into florets. Wash herbs, chop finely. Roast almonds until golden brown. For the sauce put milk and cream in a pot.
2
Stir in the sauce powder. Bring to the boil briefly while stirring. Set aside.
3
Cook the vegetables one after the other in boiling salted water for about 10 minutes (broccoli only 5 minutes). Lift them out, season with pepper if necessary and keep warm. Heat the sauce again and only add 250 g butter in pieces.
4
Stir in lemon peel and lemon juice. Heat 75 g butter. Arrange vegetables. Sprinkle with butter and partly cover with hollandaise sauce. Sprinkle cauliflower with herbs, broccoli with almonds. Garnish with lemon and chervil.
5
Serve the rest with hollandaise.