Baked vegetables in beer batter with garlic sauce

Ingredients for 4 servings:

• 400 g cauliflower
• 400 g broccoli
• 4 m.-sized potatoes
• salt water
• 2 stalk(s) spring onion(s)
• 240 g flour
• 250 ml beer (pilsner)
• 2 eggs
• 60 g cream cheese (30% fat)
• 250 g low-fat yogurt
• 50 ml vegetable stock
• 2 garlic cloves
• 1 tsp sugar
• 1 tbsp parsley, chopped
• 1 tbsp chives, cut into rolls
• 1 tbsp basil, chopped
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Clean and wash the cauliflower and broccoli, and divide them into florets. Peel and wash the potatoes, and chop them into large pieces. Clean and wash the spring onions, and chop them into large pieces. Pre-cook the potato pieces in salted water for 10 minutes, and the broccoli and cauliflower in salted water for 7 minutes. Drain in a sieve and let drain well. Preheat the oven to 200°C (fan oven). Line a baking tray with baking paper. For the beer batter, mix the flour with 1/2 teaspoon of salt and stir into the beer until lump-free. Separate the eggs and stir the egg yolks into the beer batter. Beat the egg whites until stiff and fold into the batter. Dip the potato and vegetable pieces into the beer batter and place on the baking tray. Bake in the preheated oven for 15-20 minutes. For the garlic sauce, mix the cream cheese with the yogurt and broth until creamy. Peel and crush the garlic cloves, then stir them into the cheese and yogurt mixture along with the sugar, herbs, salt, and pepper. Serve the vegetables while still hot with the garlic sauce.