Spring vegetables with cream cheese sauce
- Peel the kohlrabi, carrots and potatoes, wash and cut into 3-cm dice. Wash and clean the broccoli and divide into florets. Divide the kohlrabi, broccoli and carrots between the deep steamer basket and the shallow steamer basket. Put the diced potatoes into the cooking pot.
- Pour 1 litre of water into the blender jug and add 1 teaspoon of salt and attach the cooking pot. Hang shallow steamer basket in the deep steamer basket, close, and place on the blender jug. Cook everything using the steamer button. Then put the deep steamer basket to one side, remove the cooking pot, empty the blender jug and reserve the liquid.
- Put all the ingredients for the cream cheese sauce into the blender jug with 50 ml of the cooking liquid and, with the measuring beaker in place, heat up for 4 minutes/90 °C/speed setting 3. Then allow the sauce to rest in the blender jug for 5 minutes to thicken.
- Arrange the vegetables and potatoes on plates and serve with the sauce poured over the top.
If you’d like the dish to be a bit more substantial, cook some slices of Kasseler cured pork on top of the vegetables.
If you prefer a thinner sauce, dilute it with up to 50 ml of the reserved cooking liquid.
Bon appétit with Monsieur Cuisine