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GARZEITEN
12
DEUTSCH
GEMÜSE
1. Schneiden Sie Broccoli, Blumenkohl und Kohl in kleinere Stückchen.
2. Dämpfen Sie Blattgemüse und grünes Gemüse in der kürzest möglichen Zeit, da sie leicht Farbe
verlieren.
3. Für das beste Ergebnis salzen und würzen Sie nach dem Dämpfen.
4. Gefrorenes Gemüse muss vor dem Dämpfen nicht aufgetaut werden.
Gemüse Typ Gewicht/
Menge
Würzvorschlag
Kochzeit
(Minuten)
Empfehlungen
Artischocken
Frisch 3 mittlere Knoblauch
Estragon
Dill
45-50 Stiel abschneiden
Spargel Frisch
Gefroren
(Grün)
400g
400g
Zitronenmelisse
Lorbeer
Thymian
13-15
16-18
Spargelstangen über
Kreuz legen, damit der
Dampf gleichmäßig
verteilt wird
Broccoli Frisch
Gefroren
400g
400g
Knoblauch
Zerstossener
roter Pfeffer
Estragon
16-18
15-18
Karotten
(geschnitten)
Frisch 400g Anis
Minze
Dill
20-22 Nach der Hälfte der
Kochzeit umrühren
Blumenkohl Frisch
Gefroren
400g
400g
Rosmarin
Basilikum
Estragon
16-18
18-20
Nach der Hälfte der
Kochzeit umrühren
Spinat Frisch
Gefroren
250g
250g
Kerbel
Thymian
Knoblauch
8-10
18-20
Nach der Hälfte der
Kochzeit umrühren
Bohnen Frisch 400g Kümmel
Dillsamen
Salbei
18-20 Nach der Hälfte der
Kochzeit umrühren
Erbsen Frisch
Schoten
Gefroren
400g
400g
Basilikum
Majoran
Minze
10-12
15-18
Nach der Hälfte der
Kochzeit umrühren
Kartoffeln,
halbiert
Frisch 400g Kerbel
Schnittlauch
Dillsamen
20-22
12


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