Cheese sauce with fresh vegetables from Hohland. Thick sauces are often used to give interesting flavor notes to familiar products. In this recipe we will tell you about the sauce that is perfect for vegetables, both fresh and baked or fried in batter.
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 400 gram Сheese
- 1 bunch Parsley
- 2 cloves Garlic
- 4 tablespoons Pesto (from Basil)
- White pepper (ground)
- 3 pieces Sweet pepper (multicolored)
- 4 pieces Cucumber
- 4 pieces Carrot
- 5 pieces Celery root
- 1 bunch Radish
Ingredients
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Instructions
- Products.
- For the sauce, finely chop the parsley and garlic, add salt and rub in a mortar into a mush.
- Mix the mass in a mortar with the melted cheese, adding pesto and pepper. Put it in a deep bowl, tighten with cling film and let it stand in the refrigerator for 1 hour.
- Meanwhile, peel the pepper, cut it lengthwise into strips 2 cm wide. Also slice cucumbers and carrots.
- Cut the outer layer of tough fibers from the celery, cut them lengthwise into 2-3 parts, then crosswise into pieces of the same length as the pepper. Cut the radish in half.
- Place the bowl with the sauce in the center of the dish. Arrange the vegetables around the colored sectors. Serve immediately.
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