Turban with vegetables

Submitted by enr on 21 Jan 2012
1 large carrot
2 small zucchini
4 red peppers
2 large potatoes
200 g cleaned broccoli
50 g butter
# For the sauce:
200 g butter
1 lime
4 yolks
1 -2 drops Worcestershire sauce
white pepper and salt
Clean, wash and chop vegetables washers. Boil the potatoes in salted water and blanch other vegetables in boiling salted water. Keep broccoli 4-5 minutes, courgettes about 7 minutes, and carrots - 15 minutes. Bake peppers, peel them and clear them.     Melt the butter and prepare Hollandaise sauce with egg yolks then Melt the butter and add it gradually and less to the yolks, stirring constantly. When the sauce thickens freeze stirring and the addition of butter, so as not to cross. Season with white pepper and salt, add lemon juice and 1-2 drops of Worcestershire sauce * *, but no more, in order not to change the color of the sauce.     Put the metal round cutter on the tray. Melt 50 g butter and grease tray. Arrange potatoes below as a basis and smear them with butter. Start by alternating vegetables harder to softer. Remember to smear any kind of vegetable with butter. Preheat the oven to 200C, pour ordered Turban with 2-3 tablespoons of Hollandaise sauce. Must cover the surface uniformly. Bake 4-5 minutes until golden.
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21 Jan 2012
magazine * GoodFood *