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BO_0912_KB_052_108_GB_3K
Tip
For an oriental flavour, try
replacing the chervil with
1 tbsp of crushed or ground
coriander seeds.
70
29.04.2005
Carrots in a chervil cream sauce
Ingredients:
750 g carrots, peeled
10 g butter
100 ml vegetable stock
150 g crème fraîche
2 tbsp white wine
Salt and pepper
/
tsp sugar
1
2
1 tsp mustard
3 tbsp chervil, chopped
1–2 tbsp cornflour
French beans in a thyme sauce
Ingredients:
750 g French beans
50 ml water
150 ml double cream
150 g crème fraîche
2 tsp mustard
Salt and pepper
1 tbsp cornflour
3 tbsp thyme, chopped
9:57 Uhr
Seite 70
Serves 4
Method:
1. Cut the carrots into batons or slices.
2. Place in a suitable dish with the butter, stock,
crème fraîche, wine, seasoning, mustard, chervil
and cornflour.
3. Mix well, cover and cook for 10 minutes at
800/900 W, then for a further 15 minutes at 450 W.
Setting:
Microwave
Power level:
800/900 W + 450 W
Position:
Turntable
Duration:
10 minutes + 15 minutes
Serves 4
Method:
1. Wash and trim the beans and place them in
a suitable dish. Combine the water, cream,
crème fraîche, mustard, seasoning, cornflour
and thyme. Pour over the beans and stir well.
2. Cover and cook for 8 minutes at 800/900 W, then
for a further 12 minutes at 450 W.
Setting:
Microwave
Power level:
800/900 W + 450 W
Position:
Turntable
Duration:
8 minutes + 12 minutes
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