Inge's vegetable plate

Ingredients for 2 servings:

• 1 piece(s) kohlrabi (approx. 50 g)
• 1 small carrot(s)
• 1 slice(s) fennel
• 1 piece(s) of Hokkaido pumpkin(s) (approx. 80 g)
• 1 piece(s) zucchini (approx. 50 g)
• 1 piece(s) cucumber(s) (approx. 50 g)
• ¼ bell pepper(s)
• 1 piece(s) celeriac (approx. 50 g)
• 1 eggplant (approx. 50 g)
• 2 chicory leaves
• 5 tomatoes, dried in oil
• 2 tbsp beans, brown, from the can
• some cabbage (cauliflower, broccoli, savoy cabbage, Chinese cabbage)
• 1 piece(s) of ginger root, approx. 3 cm
• some horseradish, fresh

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Using an asparagus peeler, slice the kohlrabi and carrot into strips. Add two glasses of water to a wide pot (casserole dish). Dice the pumpkin, eggplant, and fennel, and slice the savoy cabbage into strips, then add to the pot. Bring the water to a boil and simmer for two minutes. Add the kohlrabi, carrot, and cauliflower. Chop the cucumber, zucchini, and Chinese cabbage and add to the casserole dish. Add the broccoli and cook for another two minutes. Add the remaining vegetables to the pot and cook for another minute. The vegetables should still have a nice color and bite. Peel and dice the ginger. Divide the vegetables between two plates using a slotted spoon, sprinkle the ginger cubes over the vegetables, and grate some fresh horseradish over them. Serve the vegetables with smoked salmon, blue cheese, beetroot, artichoke, and raw sauerkraut. The vegetables can be swapped out as desired depending on the season.