Читать книгу Vegetable Kitchen - Bernhard Long - Страница 21

Serves 4 meals

300 millilitres of vegetable broth

3 small turnips (250 grams)

300 grams short wholemeal pasta (eg penne)

2 small onions (so to. 70 grams)

1 zucchini (as to the. 250 grams)

2 tablespoons olive oil

1 tablespoon flour

300 millilitres of milk (3.5% fat)

1 bunch of parsley

180 grams of peas (frozen)

Pinch of nutmeg

Salt and freshly ground pepper

50 grams grated cheese

2 tablespoons sunflower seeds

The preparation sequence

Bring vegetable broth in a saucepan to boil. Wash kohlrabi with water, peel, cut in half and chop slices in about 2 centimeter. Boil in the broth, cover and simmer over low heat for 15 minutes.

In a second saucepan, bring salted water to a boil. Pasta in and cook according to package directions until al dente.

Peel onions meanwhile, cut in half and dice finely. Wash zucchini with water, clean and cut into cubes about 1 centimeter.

Oil heat, in another saucepan, sauté onions until soft. Dust with flour and let sauté stirring slightly.

Drain kohlrabi in a sieve over a bowl and collect the broth it.

Stirring slowly add broth with the milk with a whisk roux. To a boil and simmer for about 10 minutes over low heat. Stir occasionally.

Rinse parsley shake dry, pluck leaves. Some aside, finely chop the rest.

Give frozen peas and zucchini cubes to the sauce and bring to a boil. Chopped parsley fold. Slightly rub with salt and pepper nutmeg.

Drain the pasta, drain and (so to. 2 liters) enter into a shallow baking dish.

distribute succession kohlrabi, vegetable sauce, cheese and sunflower seeds on it and in the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake 25-30 minutes Garnish with chopped parsley and serve