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Steamed vegetables with exotic carrot and hazelnut sauce

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Ingredients for 2 servings:

  • 3 large carrots
  • 8 small potatoes (new harvest)
  • 1 zucchini
  • 250 g soy sprouts
  • ½ bag hazelnuts, chopped
  • Honey
  • ½ cup cream
  • Soy sauce
  • curry powder
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes and boil them with the skin on until tender. Wash the zucchini and cut into sticks. Wash the bean sprouts. Steam them together over boiling water. Peel and slice the carrots. Cook until soft and drain. Add a little honey. Add the cream and puree. Add the chopped hazelnuts. Season the sauce with salt, pepper, soy sauce, and a little curry powder. Serve the potatoes with the seasoned vegetables and sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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