Today we have another great and quick “all in one dish” for you as #recipe of the week. Easy to prepare in #Varoma® and almost all by yourself.
Enjoy it!
Kind regards, your #Landhaus team.
Ingredients:
- 4 large potatoes
- Water
- Salt
- 1-2 cloves of garlic
- Herbs e.g. parsley, chives, basil
- 3 cups of sour cream
- 1 cup sour cream
- 1 cup of crème fraîche
- 1 spoonful of mustard
- Vinegar oil
- Seasoned Salt
- pepper
- some broccoli florets
- some cauliflower florets
- 1-2 roots (carrots, carrots)
- 1 l vegetable broth
- grated cheese e.g. Gouda
Preparation:
Boil the potatoes in salted water for 20-30 minutes (cook in a “normal pot” as it is too large for the cooking insert). Chop garlic cloves and herbs such as chives, parsley, basil, dill etc. for 5 seconds/speed setting 5. Add the sour cream, sour cream, creme fraiche, mustard and mix. Then season the sauce with vinegar and oil, herb salt and pepper. Transfer the sauce and rinse the mixing bowl. Place a few broccoli florets, a few cauliflower florets, roots (carrots/carrots) in slices in the Varoma®. Pour vegetable broth into the mixing bowl and cook the vegetables for 30 minutes/speed 1/Varoma®. Preheat the oven to 200°C, halve the cooked potatoes and place them on aluminum foil. Form small “gondels” out of the foil (twist the ends in) and distribute the cooked broccoli, carrots and cauliflower on the potatoes. Pour the herb sauce over it and sprinkle with grated cheese. Tuck the open ends of the foil together and place the potatoes on a baking tray lined with baking paper and place in the preheated oven for 20 minutes.
Annotation:
Book: Abgedampft Volume 1 (Varoma®), photos: Katja Roß
