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Recipe of: © Monsieur Cuisine

Colourful vegetables with sour cream

MC connect
4 portions
Ready in: 0:41 h
Preparation time: 10 min.
Created on: 04.02.2021
Last changes: 23.02.2021
  • 7 carrots (500 g)
  • 3 kohlrabi (900 g)
  • 200 g sugar snap peas
  • 2 leeks (200 g)
  • 1½ tsp salt
  • ½ tsp pepper
  • 2 onions (160 g)
  • 1 tbsp butter
  • 400 g sour cream (24% fat)
  • 1 tsp medium-hot mustard
  • 1 pinch of nutmeg
  • 100 ml vegetable stock
  • 200 g peas (frozen)


  • ½ bunch of chives
  • 40 g sunflower seeds


Per portion:

  • calorific value
    1968 kj / 470 kcal
  • protein: 19 g
  • carbohydrates: 37 g
  • fat: 27 g
Preparation time
10 min.
Ready in
0:41 h
  1. Wash and peel the carrots and cut into slices 1 cm thick. Cut thick carrots in half lengthways in advance. Peel the kohlrabi and dice into 2-cm cubes. Wash, trim and halve the sugar snap peas. Wash and trim the leek and cut into rings 1 cm thick. Cut thick leeks in half lengthways in advance.
  2. Pour 1 litre of warm water into the blender jug, and arrange the carrots, kohlrabi, sugar snap peas and leeks in both steamer baskets. Season the vegetables with 1 teaspoon of salt and ¼ teaspoon of pepper. Place the deep steamer basket on the blender jug. Hang the shallow steamer basket inside, close and cook with the steamer button/15 minutes.
  3. Once the cooking time has elapsed, check to see if the vegetables are cooked and, if necessary, cook for a few minutes longer. Put the closed deep steamer basket to one side, empty the blender jug and rinse out several times with cold water.
  4. Peel and halve the onions and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug. Add the butter and, the measuring beaker not inserted, stew with the roast button/2 minutes.
  5. Put the sour cream, mustard, warm vegetable stock, ½ teaspoon of salt, ¼ teaspoon of pepper, and nutmeg into the blender jug and, with the measuring beaker in place, mix for 5 seconds/speed setting 4. Use the spatula to scrape down the inside of the blender jug. Then, the measuring beaker not inserted, simmer for 10 minutes/speed setting 1/100 °C. Add the carrots, kohlrabi, leek, sugar snap peas and peas to the blender jug and, with the measuring beaker in place, blend with the reverse button/4 minutes/speed setting 1/100 °C.
  6. Wash the chives, shake dry and snip. Arrange the creamy vegetables into bowls and serve sprinkled with chives and sunflower seeds.


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