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Gemüse Vorbereitung & Tipps Menge Kochzeit
min
Sellerie in Streifen geschnitten 3 Stängel 5 - 6
Kichererbsen 12 Stunden einweichen 1 Tasse getrocknete 40 - 45
Mais ganze Maiskolben 2 kleine Maiskolben 20 - 22
Pilze ganz, ungewaschen 300 g 8 - 10
Zwiebeln geschält, ganz lassen 6 mittelgroße 20 - 25
Zuckerschoten gestutzt 250 g 4 - 5
Erbsen frisch, geschält
gefroren
250 g
250 g
8 - 10
4 - 5
Kartoffeln ganz 4 (150 - 180 g pro Stück) 35 - 40
Kartoffeln neue, ganz 6 (125 g pro Stück) 25 - 30
Süßkartoffeln in Stücke geschnitten 300 g 20 - 25
Kürbis in Stücke geschnitten 300 g 20 - 25
Spinat Blätter und Stängel gereinigt ½ Bund 5
Baby Zucchini gestutzt 350 g 8
Rüben geschält, zu 50 g Stücke geschnitten 350 g 15 - 17
Zucchini in Scheiben 350 g 6
Tipps und Tricks zum Dünsten von Fisch und Meeresfrüchten
Würzen Sie Fisch mit frischen Kräutern, Zwiebeln, Zitrone, etc. vor dem Kochen.
Fischfilets in einer einzelnen Schicht im Edelstahl-Einsatz zum Dämpfen hineinge-
ben, nicht überlappen lassen.
Der Fisch ist fertig wenn es sich leicht mit einer Gabel zerpflücken lässt und die
Farbe undurchsichtig ist.
Typ Vorschläge und Tipps Kochzeit min
Fisch – Filets
– ganz
– Kotelette
Dämpfen bis der Fisch undurchsichtig ist und sich
leicht mit einer Gabel zerpflücken lässt
8 - 10
15 - 20
12 - 14
Hummer –
Schwänze
Unterseite der Schale entfernen 18 - 20
Muscheln - in der
Schale
Dämpfen bis die Schale sich gerade geöffnet hat 12 - 14
Venusmuscheln Dämpfen bis die Schale sich gerade geöffnet hat 8 - 10
21


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