This vegetable potpourri is a piece of my childhood for me. My grandma had a huge vegetable garden, and in spring and summer there was almost daily a variant of this dish. It was always a colorful mix of what was just ripe, and the scent of fresh herbs wafted through the whole house. The recipe has of course been adapted somewhat over the years, especially by the Thermomix®, which significantly simplifies the preparation. The ingredients are the heart of this dish. The small potatoes, preferably new potatoes, bring a slightly sweet note and a pleasant texture. The kohlrabi, with its slightly nutty taste, harmonizes wonderfully with the sweet carrots and the crunchy sugar snap peas. The peas provide an additional sweetness and a beautiful green color. The fresh herbs, chervil and parsley, are essential for the aroma. They bring a fresh, slightly spicy note that perfectly rounds off the dish. The sour cream provides a creamy consistency and a slight acidity that balances the sweetness of the vegetables. When preparing in the Thermomix®, it is important to adhere to the cooking times exactly so that the vegetables do not become too soft. Especially the sugar snap peas and peas should only be steamed briefly so that they retain their crunchy consistency. The cooking water that is created when steaming the vegetables is full of flavors and should definitely be used for the sauce. It gives the sauce a special depth and makes it particularly tasty. When seasoning the sauce, it is important to dose the mustard and lemon juice carefully so that they do not become too dominant. They should support the flavors of the vegetables, not cover them up. The vegetable potpourri can be wonderfully varied. For a vegetarian version, you can simply omit the country ham. If you like it vegan, you can replace the sour cream with a plant-based alternative and use margarine instead of butter. Instead of chervil and parsley, you can also use other herbs, such as chives, dill or tarragon. You can also experiment with the types of vegetables. Instead of sugar snap peas, you can use green beans, for example, or cauliflower instead of kohlrabi. The vegetable potpourri is best served warm, directly from the Thermomix®. It goes well with a fresh farmhouse bread or a crispy baguette. If you like, you can also serve a dollop of fresh yogurt or curd cheese with it. The country ham, diced and fried until crispy, is a delicious addition for those who do not like it vegetarian. The vegetable potpourri can be prepared well. You can clean and cut the vegetables the day before and keep them in the refrigerator. You can also prepare the sauce and store it in the refrigerator. Before serving, simply heat the vegetables and sauce in the Thermomix® and refine with the fresh herbs. Leftovers can be stored in the refrigerator and reheated the next day.

Vegetable-Potpourri with fresh herbs

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Description

Ingredients (16 ingredients)

Preparation (11 steps)

Cook potatoes

Prepare vegetables

Steam vegetables

Pour off vegetables and collect cooking water

Prepare roux

Prepare sauce

Season sauce

Add vegetables and potatoes

Refine with sour cream

Add herbs

Season and serve

Finished cooking? Great! 🎉

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