Vegetable plate with three kinds of hollandaise sauce

Name: Vegetable plate with three kinds of hollandaise sauce
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 250 g fresher or 1 glass; 7-10 Tbsp white asparagus; 250 g green asparagus; 1 (approx. 300 g) Kohlrabi; 500 g young carrots; 250 g Broccoli; 150-200 g Sweet peas; 7-10 Tbsp salt, 1 pinch of sugar, pepper; 2 medium-sized tomatoes; 30 g medieval Gouda cheese; 1 small onion; 250 g Butter; 2 TABLESPOONS White wine vinegar; 3-4 Peppercorns; 4 fresh egg yolks; 1 TABLESPOON Tomato paste; 7-10 Tbsp rubbed off. peel of 1/2 untreated orange + 2 tablespoons juice; 7-10 Tbsp Chervil and Orange

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

250 g fresher or 1 glass
7-10 Tbsp white asparagus
250 g green asparagus
1 (approx. 300 g) Kohlrabi
500 g young carrots
250 g Broccoli
150-200 g Sweet peas
7-10 Tbsp salt, 1 pinch of sugar, pepper
2 medium-sized tomatoes
30 g medieval Gouda cheese
1 small onion
250 g Butter
2 TABLESPOONS White wine vinegar
3-4 Peppercorns
4 fresh egg yolks
1 TABLESPOON Tomato paste
7-10 Tbsp rubbed off. peel of 1/2 untreated orange + 2 tablespoons juice
7-10 Tbsp Chervil and Orange

Directions

1
Wash fresh asparagus. Peel white, cut off woody ends. Cut the green ends off generously. Peel and wash kohlrabi and carrots. Clean and wash broccoli and mangetouts. Cut broccoli into florets, halve kohlrabi and cut into slices.
2
Cook white asparagus in boiling, lightly salted water with sugar for 18-20 minutes, add green asparagus for about 10 minutes. Cover the carrots and cook them in approx. 1/2 l boiling salted water for approx. 15 minutes. Add broccoli and kohlrabi approx. 8 minutes, sugar snap peas approx. 5 minutes (heat asparagus from the jar in the stock)
3
Wash, clean, quarter, seed and finely dice the tomatoes. Grate cheese finely
4
Peel and chop the onion. Melt the butter and let it cool down. Bring vinegar, 4 tbsp. water, peppercorns and onion to the boil, reduce to 1/3. Sift through and let cool down. Whisk with egg yolk and 2 tbsp. water. Whisk on the hot water bath until thick and creamy. Beat butter first drop by drop, then in a thin stream (do not boil). Season to taste with salt, pepper and sugar
5
Cut the sauce in thirds. Stir in 1/3 cheese, 1/3 tomato paste and cubes and 1/3 orange peel and juice. Season sauces to taste
6
Drain the vegetables and serve. Add sauces. Garnish with chervil and orange. Served with: Boiled potatoes