John Myers
Ingredients for 2 servings:
- 250 g cauliflower, cut into small florets
- 150 g carrot(s), sliced
- 200 g Brussels sprouts, frozen or 100 g fresh, cleaned
- 150 g celery, sliced
- 1 kohlrabi, cut into sticks
- 6 baby corn cobs, fresh, halved
- 1 bunch parsley and/or coriander
- 40 g butter
- 2 eggs
- Salt and pepper, from the mill
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes
Low carb, glycemic index, suitable for steaming
Wash, trim, and chop the vegetables. Arrange everything on the perforated tray of the steamer, season with salt and pepper. Steam for 20 minutes at 100°C or pre-cook the vegetables in boiling salted water for 7 minutes and drain well. Lightly brown the butter in a pan, toss the cooked vegetables in it, and sauté for about another 5 minutes over low heat. In a separate pan, fry the fried eggs, season with salt and pepper. Chop the parsley and/or cilantro and sprinkle over the vegetables. Arrange everything on the plates, top with the fried eggs, and serve immediately. Note: If you like, you can also use garlic, cayenne pepper, and/or nutmeg. You can also vary the vegetables as desired; you can also add diced potatoes.
Facebook Comments