Thermador PROFESSIONAL Series Recipes page 41

MIXED VEGETABLES
WITH LEMON CREAM
CHEESE SAUCE
INGREDIENTS
½
lb. carrots
½
lb. butternut squash
½
lb. zucchini
½
lb. cauliflower
Lemon Cream Cheese Sauce
4 tbsp. butter
8 oz. cream cheese
¼
cup vegetable broth
Juice and zest of half a lemon
Salt
White pepper
1 sprig of basil
Peel the carrots and butternut squash. Cut the carrots diagonally into thin slices
and chop the butternut squash into cubes. Halve the zucchini lengthways then cut
diagonally into medium-sized triangles. Separate the cauliflower into florets. Place
the vegetables into the perforated baking pan and steam
as indicated.
To make the sauce, heat the butter in a pan and, on a low setting, add the cream
cheese one spoon at a time. Pour in the vegetable broth. Add lemon juice and
zest to taste. Season with salt and pepper. Stir in the chopped basil leaves before
serving.
Arrange the vegetables on plates or layer them in glasses and serve with the sauce.
COOK'S TIP:
In order to achieve a uniform cooking time, chop the vegetables with the longest
cooking time - in this case carrots - into small pieces. Vegetables with a shorter
cooking time - here the zucchini - should be cut into larger pieces.
Serves 4
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
STEAM, 210° – 212ºF
7 – 10 minutes
Perforated + Baking Pan
3 3
1 1
AND CASSEROLES
38