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Voorbereiding: 15 min.
Kooktijd: 35 min.
Voor 4 personen
1 middelgrote bloemkool
40 cl vloeibare magere
room
1 theel. geraspte
nootmuskaat
Zout, peper
De bloemkool wassen en in roosjes verdelen. Doe
een liter water in het reservoir van de stoomkoker.
Leg de bloemkoolroosjes in een stoomschaal, leg
het deksel erop en laat 30 min. stomen. Laat de
bloemkool uitlekken.
De room 5 min. op laag vuur verwarmen en mixen
met de gekookte bloemkool, de geraspte nootmus-
kaat, zout en peper.
Op smaak maken en warm opdienen.
Bloemkoolroomsoep
Voorbereiding: 15 min.
Kooktijd: 7 min.
Voor 4 personen
40 spinazieblaadjes
24 grote gepelde gekookte
garnalen
1 grote groene mango
Saus
2 theel. gemberpoeder
8 eetl. citroensap
4 eetl. nuoc-nâm
(Vietnamese vissaus)
2 eetl. gehakte koriander
2 eetl. gehakte peterselie
8 eetl. fijngehakte ui
(of 4 gehakte lente-uitjes)
2 theel. knoflookpuree
De spinazie wassen, de mango schillen en in
blokjes snijden.
Doe een liter water in het reservoir van de
stoomkoker. Leg de spinazie en de garnalen in een
stoomschaal, leg het deksel erop en laat 7 min.
stomen. Laten uitlekken en afkoelen. De garnalen
in stukken snijden (of als ze klein zijn heel laten).
Meng alle ingrediënten voor de saus door elkaar.
Schik de spinazie met de garnalen en de mango-
blokjes op een schotel en giet de saus erover.
Koud serveren.
Pittige salade van garnalen, mango en spinazie
13Voorgerechten
Cuiseur Vapeur NL 16/01/07 14:36 Page 13
13


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