Creamy Vegetable Medley

Ingredients

• 1 bunch turnip greens
• 1 bunch young carrots
• 1 bunch radishes (all small bunches)
• 1 bunch spring onions
• 500 g fresh thick beans (in shell)
• 1 tbsp poultry broth powder
• 30 g Butter
• 25 g flour
• 250 g sour cream
• 1 lemon
• 1 egg yolk
• Salt
• Pepper (freshly ground)
• 1 tbsp chives

Instructions

1. 1.

   Wash the turnip greens, radishes and carrots, optionally clean with a vegetable brush, trim leaves to a small stem and cut root tips.

2. 2.

   Wash spring onions, trim and halve if desired.

3. 3.

   Peel beans.

4. 4.

   Boil 1 L water with poultry broth powder, add carrots, turnip greens and radishes, simmer for 10 minutes, then add beans and cook another 7-8 minutes. Remove vegetables and keep warm.

5. 5.

   Reserve about ½ L of the broth.

6. 6.

   Melt butter in a pot, whisk in flour, sauté lightly without browning, then gradually stir in reserved broth, whisk vigorously and let simmer gently for a few minutes before removing from heat. Mix egg yolk with some sauce, then fold into the sauce, season with salt and pepper.

7. 7.

   Plate vegetables with sauce and sprinkle chives on top.