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QimiQ
Benefits
No separation of added liquids
Acid, heat and alcohol stable
15
easy
Ingredients for 10 portions
For the vegetables
300
g
Carrot(s),
sliced
200
g
Courgette(s),
sliced
200
g
Celery,
sliced
150
g
Red pepper(s),
cut into strips
Flat-leaf parsley,
finely chopped
9
Thyme sprig(s),
deep fried
35
ml
Olive oil
0.5
Garlic clove(s),
finely chopped
150
g
Onion(s),
cut into strips
For the marinade
50
g
QimiQ Classic,
unchilled
30
ml
Olive oil
20
ml
Balsamic vinegar,
white
40
g
Dried tomatoes,
finely chopped
250
ml
Vegetable stock
Salt and pepper
5
g
Flat-leaf parsley,
coarsely chopped
Method
1.
Preheat the Convotherm to 210° C with convection.
2.
Place the carrots, courgettes, celery, peppers, parsley, a few sprigs of thyme, olive oil and garlic in the preheated Convotherm and cook for approx. 4 minutes. Add the onion and cook for a further 3 minutes.
3.
For the marinade, blend the QimiQ Classic, oil, vinegar, tomatoes, vegetable stock, salt, pepper and parsley until smooth.
4.
Place the warm vegetables into a bowl, add the marinade and mix well.