Vegetable plate with two different sauces
easy
30 mins
30 mins
Ingredients
- 1 small head cauliflower
- 1 collar thin carrots
- 300 g Cutting beans
- 4 Tomatoes
- 40 g grated medieval
- 7-10 Tbsp Gouda cheese
- 2 Onions
- 1 collar Chives
- 200 g Whipped cream
- 200 g Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Worcester sauce
- 1 TABLESPOON Oil
- 7-10 Tbsp Curry
- 7-10 Tbsp grated nutmeg
- 2 stem(s) Savory
Directions
- 1
Clean and wash the cauliflower and divide it into small florets. Peel the carrots, leaving a centimetre of the green. Clean, wash and halve the beans and cook in boiling salted water for about 15 minutes. Add the carrots and cauliflower after 5 minutes. Meanwhile, clean, wash and cut the tomatoes crosswise.
- 2
Sprinkle with some cheese and put on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. In the meantime, peel and finely chop the onions for the sauces. For the chive sauce, wash the chives and cut into fine rolls. Mix 1/2 cup of cream with the sour cream until smooth, add chives and half of the onions. Season with salt, pepper and Worcester sauce. For the curry sauce, heat oil in a saucepan and sauté the remaining onions. Deglaze with the remaining cream. Bring to the boil briefly and melt the remaining cheese at low heat while stirring. Season to taste with curry, salt and pepper.
- 3
Season with salt, pepper and Worcester sauce. For the curry sauce, heat oil in a saucepan and sauté the remaining onions. Deglaze with the remaining cream. Bring to the boil briefly and melt the remaining cheese at low heat while stirring. Season to taste with curry, salt and pepper. Arrange vegetables on a plate, sprinkle cauliflower with nutmeg, garnish beans with savory. Put the sauces in bowls and serve with the vegetables
- 4
Preparation time approx. 30 minutes
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