Spring vegetables with basil sauce

01. April 2014


Duromatic: For 4 persons as a light meal


Ingredients / Sauce

  • 1 egg yolk
  • 1 teaspoon of mustard
  • 2 tablespoons of lemon juice
  • 10 cl sunflower oil
  • 2 heaped tablespoons of natural yoghurt
  • Freshly milled salt and black pepper
  • 2 bunches of basil
  • 1 teaspoon of pumpkin seed oil or another nut oil

Ingredients / Vegetables

  • 400 g green asparagus
  • 1 medium-sized romanesco broccoli
  • 2 bunches of young carrots, otherwise the smallest carrots possible
  • 400 g the smallest new potatoes possible
  • 3-4 tablespoons olive oil
  • 1 sprig of rosemary
  • Salt, pepper

Preparation

For the sauce mix together the egg yolk, mustard and lemon juice. Then add the oil drop by drop, then pouring in a constant stream whilst stirring continuously, beating it to a light and airy mayonnaise. Fold in the yoghurt and season the sauce with salt and pepper.

Chop the basil leaves very finely and stir into the sauce. Perfume with pumpkin seed oil or nut oil, and chill until ready to serve.

Peel the asparagus stalks generously and cut off the hard ends to the stalks. Trim the romanesco broccoli and divide into rosettes.

Leave a small tuft of greenery in place on the carrots. Brush the carrots and potatoes carefully under running water. Young carrots usually do not have to be peeled, halve the potatoes depending on their size.

Place the asparagus, romanesco broccoli, carrots and potatoes in the steamer and cook in rising steam for 10 minutes until just soft.

In a large frying pan heat the olive oil with the sprig of rosemary. Add the steamed vegetables and fry for about 5 minutes in the herby oil. Season with salt and pepper.

To serve: arrange the vegetables on prewarmed plates and dribble generously with the sauce. If desired add a few drops of lemon juice at the table according to taste.



Annemarie Wildeisen's KOCHEN

Spring vegetables with basil sauce
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