Summary

Ingredients

• 12 carrots (baby carrots), peeled
• 12 Asparagus, white, green or mixed, green divided into three, white peeled and third
• 4 May turnips, peeled, halved and cut into thirds
• 48 snow peas
• 24 green beans, stalks removed
• 24 beans, thick, peeled, only fresh, otherwise leave out
• 48 peas, shelled
• 1 red pepper (s), cut into cm squares
• 1 tablespoon olive oil
• 1 shallot (s), very finely diced
• 6 teaspoons, heaped butter
• 1 glass vegetable stock
• Salt and pepper
• sugar

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Instructions

1. Blanch the snow peas for 1 minute, the peas for 2 minutes and the broad beans and green beans for 4 minutes each in salted water. Quench everything in ice water and set aside. Remove the skin from the broad beans.
2. Glaze the carrots for 5 - 6 minutes, the green asparagus 6 minutes, the turnips for 8 minutes and the white asparagus for 10 minutes individually according to type as follows:
3. Melt 1 heaped teaspoon of butter in a sauté pan and mix a pinch of sugar with it. Add the vegetables, turn several times and add enough vegetable stock to cover everything halfway. Now let the liquid boil down for the respective cooking time, while still turning the vegetables. If necessary, close a lid briefly if a vegetable does not finish cooking in that time.
4. Melt 1 teaspoon of butter in one or two large coated pans and steam the shallot cubes until translucent. Then add the glazed and blanched vegetables one after the other.
5. Now simmer the diced paprika in olive oil for about 6 minutes, add salt and add to the other vegetables. Now heat it up again, add some stock, pepper and carefully turn several times.
6. Serve on a large platter or individually on plates as a starter or side dish.
7. Tip: when glazing, the vegetables should only be placed next to each other in the pot. Always choose a suitable pot size for each vegetable. The vegetables should fill the bottom of the pot well.