Ingredients
- 500 g cauliflower
- 300 g green beans
- 2 medium-sized fennel bulbs
- 50 g butter
- 3 tbs breadcrumbs
- 3 tbs ground almonds
- salt
- 1/2 bunch parsley
Preparation
1. Clean the vegetables, divide the cauliflower into large florets. Cut the beans into bite-sized pieces and the fennel into wedges. Pour approx. 200 ml water into the pot, place the oval insert inside it, put the vegetables over top and close with the Oval EasyQuick.
2. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 15 minutes in the steam area.
3. Add the butter to the small pot, heat the pot on a medium level. As soon as the butter starts getting frothy, add the breadcrumbs and ground almonds, roast everything while stirring until golden brown and season with some salt.
4. At the end of cooking time, remove the EasyQuick, spread the almond butter over the vegetables and sprinkle with chopped parsley.
This recipe has been tested and approved by AMC.
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