Bulbous Ziest in Shallot Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g veetables, (bulbous zest)
- 2 shallot (s)
- 1 tablespoon butter, (about 30 g)
- 125 ml cream
- some vegetable stock, instant
- White wine
- salt and pepper
- possibly saffron threads
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut into very fine rings.
- Put on salt water and briefly blanch the tubers in it.
- At the same time, melt the butter in a pan and steam the shallots in it until translucent. Add the blanched zest bulbs, deglaze with wine and pour on the cream. Add some vegetable stock powder and season with salt and pepper and possibly saffron. Let it simmer.
- The Knollenziest can still keep some bite.
- I can very well imagine vegetable rice as a side dish.
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