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VEGETABLES
(min)
Peeled tomatoes 10
Vegetables, blanched 15
Spinach, fresh 15 - 20
Courgette, slices 15 - 25
Mushroom, slices 15 - 20
Pepper, strips 15 - 20
Aubergines 15 - 25
Broccoli, whole 30 - 40
Asparagus, green 15 - 25
Pumpkin, cubes 15 - 25
Tomatoes 15 - 25
Lamb's lettuce, florets 20 - 25
Beans, blanched 20 - 25
Savoy cabbage 20 - 25
Peas 20 - 30
Fennel 25 - 35
Carrots 25 - 35
Leek, rings 20 - 30
Celery, cubed 20 - 30
Snow peas / Kaiser
peppers
20 - 30
Sweet potatoes 20 - 30
Cauliflower, florets 25 - 35
Kohlrabi, strips 25 - 35
Brussels sprouts 25 - 35
Asparagus, white 25 - 35
White haricot beans 25 - 35
Sweet corn on the cob 30 - 40
Cauliflower, whole 35 - 45
VEGETABLES
(min)
Green beans 35 - 45
Black salsify 35 - 45
Cabbage white or red,
strips
40 - 45
Artichokes 50 - 60
Dried beans, soaked,
water / beans ratio 2:1
55 - 65
Sauerkraut 60 - 90
Beetroot 70 - 90
SIDE DISHES / ACCOMPANI-
MENTS
(min)
Couscous, water / couscous
ratio 1:1
15 - 20
Tagliatelle, fresh 15 - 25
Semolina pudding, milk /
semolina ratio 3.5:1
20 - 25
Lentils, red, water / lentils ra-
tio 1:1
20 - 30
Spaetzle 25 - 30
Bulgur, water / bulgur ratio
1:1
25 - 35
Yeast dumplings 25 - 35
Fragrant rice, water / rice ra-
tio 1:1
30 - 35
Boiled potatoes, quartered 30 - 40
Bread dumpling 35 - 45
Potato dumplings 35 - 45
ENGLISH 25
25


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