Cooking Instructions
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Step 1
Toast the
Pecorino Romano Cheese (20 g)
. Set aside 1 tbsp of pine nuts for the garnish. For the pesto, put
Olive Oil (50 mL)
,
Zitronenabrieb (1)
, 2 tbsp pine nuts,
Arugula (50 g)
,
Pfeffer (to taste)
,
Salt (2 g)
,
Pinienkerne (30 g)
,
Garlic (2 cloves)
in a mixing jug and blend finely. Put the pesto to one side.
Step 2
Peel the
Kohlrabi (1)
and
Carrots (2)
and cut them into sticks about 5 millimeters thick. Wash the
Mixed Mushrooms (100 g)
well, then cut into 2 centimeter wide strips. Quarter the
Krautstiel (200 g)
.
Step 3
Place the vegetables and mushrooms in the perforated cooking tray and season with
salzen (to taste)
.
Step 4
Put the
Bouillon (400 mL)
into the cooking tray (⅓ GN) and add the
Wheat Berries (250 g)
.
Step 5
Place the cooking tray (⅓ GN) next to the vegetables on the perforated cooking tray in the cold cooking space. Steam.
Step 6
Steaming 100°C for 20 Mins
Step 7
Mix the ebly wheat, vegetables and pre-prepared rucola pesto together. Season with
Salt (to taste)
and
Pfeffer (to taste)
to taste. Garnish with the 1 tbsp pine nuts that were set aside earlier.
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