Mixed Vegetables with Walnuts
Ingredients
- Ingredients
- 300 grams Beets
- 200 grams Snow peas
- 300 grams green Beans
- 400 grams small carrots
- 1 bay leaf
- 1 organic lemon
- 1 tsp peppercorns
- 2 allspice
- 50 grams Walnut
- 200 grams Buttermilk
- 150 grams Quark
- 3 Tbsps Walnut oil
- 4 Tbsps scallions
- salt
- freshly ground peppers
Preparation steps
Rinse and peel the beetroot and cut into wedges (use gloves to prevent staining!). Rinse the snow peas and beans and, if necessary, cut off the ends. Peel the carrots, leaving some greenery, and cut in half lengthwise.
Fill a large pot 2-3 cm high with water (approximately 1 inch) and add the bay leaf.
Rinse the lemon in hot water, dry it and cut off a piece of thin peel. Mix with the peppercorns and allspice berries and add to the steamer. Add the vegetables and close the lid. Steam for about 30 minutes.
Chop the nuts.
For the dip, combine the quark, buttermilk, cheese and oil and mix until smooth. Add the walnuts and chives (set some aside for the garnish) and season with salt and pepper.
Arrange the vegetables on plates and season with salt and pepper. Garnish each plate with a little dip.
Serve showered with the remaining nuts and chives.
