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🍽️ Steamed Vegetables with Creamy Egg Dip

616 kcal · 30 min · 4 servings

Ingredients

• 400 g carrots
• 1 bulb fennel
• 2 kohlrabi
• 4 medium potatoes
• 350 g green beans
• 4 eggs
• salt
• 6 tbsp milk
• 1 slice toast bread
• 3 garlic cloves
• 1 egg yolk
• 150 ml olive oil
• 2 tbsp yogurt
• 2 tbsp mixed herbs
• 1 tsp lemon juice
• salt (pepper)

Instructions

1. 1. Thoroughly wash the vegetables under running water.
2. 2. Remove any dirty or wilted parts from the fennel and kohlrabi.
3. 3. Set aside the green leaves from the fennel and kohlrabi, as you will need them later as a garnish.
4. 4. Peel the carrots and cut them in half lengthwise.
5. 5. Peel the kohlrabi and cut it into four equal pieces.
6. 6. Slice the kohlrabi pieces into thin rounds.
7. 7. Peel the potatoes and cut them into quarters as well.
8. 8. Cut the fennel bulb into very thin wedges.
9. 9. Fill a pot with about five centimeters of water.
10. 10. Add a pinch of salt to the water.
11. 11. Place the steamer insert into the pot and put the prepared vegetables inside.
12. 12. Bring the water to a boil.
13. 13. Reduce the heat to a medium setting.
14. 14. Cover the pot with a lid.
15. 15. Steam the vegetables for 25 minutes until they are tender-crisp.
16. 16. Boil the eggs in a separate pot of water for seven minutes until hard-boiled.
17. 17. Remove the hard crust (edges) from the toast slices.
18. 18. Pour milk over the bread and let it soak briefly.
19. 19. Squeeze the soaked bread firmly with your hands to remove excess milk.
20. 20. Peel the garlic clove.
21. 21. Press the garlic directly into the squeezed bread mixture.
22. 22. Take the boiled eggs and separate the yolks from the whites.
23. 23. Mix the egg yolk with the bread mixture until you have a thick, creamy paste.
24. 24. Stir in the oil gradually while continuing to mix.
25. 25. Wash the fresh herbs under cold water.
26. 26. Finely chop the herbs.
27. 27. Gently fold the yogurt and chopped herbs into the egg yolk mixture.
28. 28. Season the sauce with salt, pepper, and a squeeze of lemon juice to taste.
29. 29. Peel the remaining hard-boiled eggs.
30. 30. Cut the peeled eggs in half.
31. 31. Arrange the steamed vegetables on the plates.
32. 32. Place the halved eggs next to the vegetables.
33. 33. Tear the reserved vegetable greens into small pieces.
34. 34. Sprinkle the green pieces over the dish.
35. 35. Serve the dish together with the toast bread.

Nutrition per serving

• kcal: 616
• Protein: 18 g · Fett/Fat: 43 g · Carbs: 40 g