– e.g. carrots, zucchini, -broccoli, cauliflower) menkohl) Yield: Dressing juice of a er half a lemon.
1. gently heat the peeled, slightly flattened garlic clove with the rosemary in oil, cool and strain. 2. clean the vegetables, cut them, cook in salted water and briefly quench in ice water. 3.
Beat all the ingredients for the dressing with a hand blender. Mix the vegetables with the potato slices and the dressing while they are still warm.
Arrange on plates and garnish with parsley.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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