GB~56
Recipes
Vegetables
ENGLISH
Austria
Cauliflower with Cheese Sauce
“Karfiol mit Käsesauce”
Total cooking time: approx. 18-21 minutes
Utensils: Bowl with cover (2 l contents)
Bowl with cover (1 l contents)
Ingredients
800 g Cauliflower (1 head)
1 Cup water (150 ml)
125 ml Milk
125 ml Cream
75-100 g Soft cheese
2-3 tbsps Gravy thickener, light color (20-30 g)
Preparation
1. Slice the stem of the cauliflower several times.
Place cauliflower, head up, into the bowl, add water,
cover and cook.
15-17 Min. 900 W
Let cauliflower stand for a few minutes, covered, then
drain the fluid.
2. Add milk and heavy whipping cream to the bowl.
Coarsely chop soft cheese, add. Cover and cook.
approx. 2-3 Min. 900 W
3. Stir the Gravy thickener in, cover and reheat.
approx. 1 Min. 900 W
Stir the sauce and pour over cauliflower.
Tip:
You may also sprinkle chopped parsley on top of the
cauliflower prior to serving.
France
Ratatouille
“Ratatouille special”
Total cooking time: approx. 17-19 minutes
Utensils: Bowl with cover (2 l contents)
Ingredients
5 tbsps Olive Oil (50 ml)
1 Garlic clove, crushed
1 Onions (50 g), in slices
1 Small aubergine (250 g), cut into large cubes
1 Zucchini (200 g), cut into large cubes
1 Bell pepper (200 g), cut into large cubes
1 Small fennel (75 g), finely diced
Pepper
1 Bouquet Garni
200 g Artichoke hearts from a jar, quartered
Salt
Pepper
Preparation
1. Put olive oil and garlic into the bowl. Add the prepared
vegetables, except the artichoke hearts, season with
pepper. Add the Bouquet Garni, cover and cook.
Stir once during cooking.
17-19 Min. 900 W
During the last 5 minutes of cooking time add artichoke
hearts and heat.
2. Season the ratatouille with salt and pepper. Remove the
Bouquet Garni prior to serving. After cooking let stand
for about 2 minutes.
Tip:
Serve this hot vegetable stew alongside meat dishes.
It tastes great served cold as an appetizer.
A Bouquet Garni is made of:
- One parsley root
- One bunch soup greens
- One twig lovage
- One twig thyme
- Some bay leaves
France
Dauphin Potatoes
“Gratin dauphinois”
Total cooking time: approx. 23-25 minutes
Utensils: Flat, oval casserole dish
(approx. 26 cm long)
Ingredients
1 tbsp Butter or margarine
500 g Potatoes, peeled, thinly sliced
Salt
Pepper
2 Garlic clove, crushed
300 g Cream (Crème Fraiche)
150 ml Milk
50 g Shredded cheese (Gouda)
Preparation
1. Evenly distribute butter in pan. Layer potato slices in
pan. Season each layer with salt, pepper and garlic.
2. Mix cream and milk, pour over potatoes. Sprinkle with
cheese, bake on low rack.
23-25 Min. 630 W/200° C
After baking, let stand for about 10 minutes.
