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🍽️ Steamed Vegetables with Lemon Mascarpone Dip

393 kcal · 30 min · 4 servings

Ingredients

• 750 g mixed vegetables (e.g. small young carrots, kohlrabi, zucchini, small tomatoes, beans...)
• salt
• pepper (from the mill)
• 350 ml vegetable broth
• 1 untreated lemon
• 250 g mascarpone
• 60 g butter
• salt (pepper)
• lemon balm

Instructions

1. 1. Wash the vegetables thoroughly.
2. 2. Peel the carrots if necessary.
3. 3. Cut the carrots in half lengthwise, including the green stem.
4. 4. Quarter the kohlrabi.
5. 5. Slice the kohlrabi thinly.
6. 6. Slice the zucchini thinly.
7. 7. Score the tomatoes in a cross pattern.
8. 8. Wash the beans and snow peas.
9. 9. Remove the ends from the beans and snow peas.
10. 10. Place the prepared vegetables on a steamer insert.
11. 11. Season the vegetables with salt and pepper.
12. 12. Bring the broth to a boil in a large pot.
13. 13. Place the steamer insert with the vegetables into the pot.
14. 14. Steam the vegetables covered over medium heat.
15. 15. Steam the vegetables for 15 to 20 minutes.
16. 16. Wash the lemon under hot water.
17. 17. Remove a few strips of lemon peel using a zester.
18. 18. Finely grate the remaining lemon peel.
19. 19. Warm the mascarpone in a water bath.
20. 20. Add the butter to the mascarpone.
21. 21. Add 2 tablespoons of lemon juice.
22. 22. Stir the mixture while warming.
23. 23. Stir the grated lemon peel into the cream.
24. 24. Season the cream with salt and pepper.
25. 25. Cut the lemon balm into fine strips.
26. 26. Save a few lemon balm leaves for garnish.
27. 27. Stir the cut lemon balm strips into the cream.
28. 28. Plate the steamed vegetables.
29. 29. Drizzle the vegetables with the steaming liquid.
30. 30. Serve the mascarpone cream alongside.
31. 31. Garnish the dish with the lemon zest.
32. 32. Garnish the dish with the reserved lemon balm leaves.

Nutrition per serving

• kcal: 393
• Protein: 5 g · Fett/Fat: 38 g · Carbs: 8 g