Vegetable plate with potato cookies

Name: Vegetable plate with potato cookies
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 2 tablespoons (20 g) flaked almonds; 500 g white asparagus; 2 Kohlrabi; 1 cauliflower; 500 g Broccoli; 1 pinch Sugar; 1 small onion; 1 TEASPOON Oil; 50 g Gouda cheese; 2-3 stem(s) Parsley; 1 Egg; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1-2 TABLESPOONS + 75-100 g butter; 1 Bag "Preparation for Sauce Hollandaise"; 100 g Whipped cream; 7-10 Tbsp Chervil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
2 tablespoons (20 g) flaked almonds
500 g white asparagus
2 Kohlrabi
1 cauliflower
500 g Broccoli
1 pinch Sugar
1 small onion
1 TEASPOON Oil
50 g Gouda cheese
2-3 stem(s) Parsley
1 Egg
2 TABLESPOONS Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1-2 TABLESPOONS + 75-100 g butter
1 Bag "Preparation for Sauce Hollandaise"
100 g Whipped cream
7-10 Tbsp Chervil

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Roast almonds in a pan without fat until golden brown. Take them out. Peel and wash the asparagus and cut off the woody ends. Clean, peel, wash and slice the kohlrabi. Clean and wash the cauliflower and broccoli and cut into florets. Cook the asparagus in boiling, slightly salted water with sugar for 15-20 minutes.
2
Cook kohlrabi, cauliflower and broccoli in boiling salted water for 8-10 minutes. Peel and finely dice the onion. Fry in hot oil until translucent. Finely dice the cheese. Wash and chop parsley. Drain the potatoes and press them through a potato ricer while still hot. Mix with onion, parsley, cheese, egg and starch. Season with salt, pepper and nutmeg. Form 8 cookies from the potato dough. Heat 1-2 tablespoons of butter in a coated pan. Fry the potato cookies for about 4 minutes on each side until golden brown. Remove asparagus and vegetables and drain. Measure 1/8 litre asparagus stock and pour into a pot.
3
Mix with onion, parsley, cheese, egg and starch. Season with salt, pepper and nutmeg. Form 8 cookies from the potato dough. Heat 1-2 tablespoons of butter in a coated pan. Fry the potato cookies for about 4 minutes on each side until golden brown. Remove asparagus and vegetables and drain. Measure 1/8 litre asparagus stock and pour into a pot. Stir in sauce powder and bring to the boil. Add cream and bring to the boil again. Remove from the heat, whip 75-100 g butter into pieces. Season to taste with salt and pepper. Arrange everything and sprinkle with almond flakes. Garnish with chervil
4
Stir in sauce powder and bring to the boil. Add cream and bring to the boil again. Remove from the heat, whip 75-100 g butter into pieces. Season to taste with salt and pepper. Arrange everything and sprinkle with almond flakes. Garnish with chervil