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Recipes from the Behr Kitchen

Spring Vegetables with Radishes and Sour Cream
Ingredients for 4 people
1 cabbage (approx. 800 g)
500 g young orange carrots
2 turnip cabbages (approx. 400 g)
60 g butter, salt
5 tbsps white wine or vegetable stock
Salt
1/2 a bunch of radishes
1 bunch of chervil
200 g sour cream
200 g crème fraîche
Freshly ground pepper
thinly grated rind of 1/2 an organic lemon
1-2 tbsp of lemon juice
200 g North Sea prawns.

1. Wash the cabbage, cut into quarters and cut out the stalk so that the leaves still keep together. Wash the carrots, leave part of the leaves on them, as desired. Wash the carrots and leave whole or cut in half lengthways depending on the size. Peel the turnip cabbage and cut into french-fry sized pieces. 2. Melt 30 g of butter in a large pan and lightly sauté the cabbage quarters on the cut surfaces. Pour the salt, wine or stock in and stew the cabbage, covered, over a low heat for approx. 10 minutes, stirring occasionally. Boil some salted water in a large pan. Cook the carrots and cabbage for 3-5 minutes each until al dente, rinse and drain well. 3. Clean the radishes, wash and finely chop into cubes or cut into thin strips. Roughly chop the parsley. Briefly purée the sour cream and parsley in a blender, or with a hand blender, stir in the crème fraîche. Mix in the radishes. Season with salt and pepper to taste. 4. Foam up the remaining 30 g butter in a large pan. Lightly sauté the carrots and cabbage, add lemon zest, season with lemon juice, salt and pepper and cover and heat for a few minutes. Serve the carrots, turnip cabbage and cabbage with the radish-sour cream and prawns. Serve with new potatoes.
Difficulty
medium
Preparation time
0 Min.