Summary

Ingredients

• 2 large chicory or 3 small ones
• 1 small zucchini
• 1 chilli pepper (s), red
• 1 orange (s)
• 2 tablespoon rapeseed oil
• 1 potato (s)
• 1 carrot (s)
• 0.5 ½ onion (s)
• 1 small clove garlic, possibly
• 125 ml water
• 40 g almond (s), blanched
• 30 ml rapeseed oil
• 1 teaspoon lemon juice
• 0.5 teaspoon ½ salt
• Fenugreek seeds
• nutmeg
• pepper

Print Recipe Pin Recipe

Instructions

1. First prepare the cheese sauce. To do this, peel the potatoes, carrots, onions and garlic, cut into small pieces and cook in 125 ml of water with the lid closed. This takes about 15 minutes.
2. Put the almonds, oil, lemon juice, salt and spices in a blender, add the cooked vegetables with the cooking water and mix everything well.
3. Then divide the chicory into individual leaves and cut them into pieces about 1 cm in size. Quarter the zucchini lengthways and cut into thin slices or pieces. Mix the two together. Cut the chilli pepper into thin slices and mix in as well.
4. Heat 2 tablespoons of oil in a saucepan or pan, add the vegetables and fry without the lid, stirring occasionally.
5. Meanwhile, peel, fillet and cut the orange into pieces. Add salt and spices to the vegetables and stir well again, remove the pan from the stove. Stir in half of the cheese sauce and finally fold in the orange pieces.
6. Rice goes very well with this.
7. Tip: The rest of the cheese sauce can be stored in the refrigerator for up to a week and used for casseroles or pasta dishes, for example. If you already have ready-made cheese sauce in the refrigerator, this dish can be prepared very quickly.