Schnüsch (Angeln summer vegetables in milk)

⏱ 60 min · 🍽️ 4 Portionen · 🧂 14 Zutaten

Zutaten

  • 500 g waxy potatoes
  • 300 g carrots
  • 1 piece kohlrabi
  • 300 g green beans
  • 1 bunch spring onions
  • 500 ml milk
  • 500 ml water
  • 1 tsp salt
  • 200 g fresh peas (or frozen)
  • 40 g butter or margarine
  • pepper to taste
  • 1 pinch grated nutmeg
  • 1 bunch parsley
  • 300 g smoked farmhouse ham or Kassler, sliced

Zubereitung

  1. Peel the potatoes and cut them into cubes of about 2 cm. Peel the carrots and cut them into slices; peel the kohlrabi and cut it into batons.
  2. Trim the green beans and break them into bite-sized pieces. Wash the spring onions and cut them into fine rings.
  3. Bring the milk to the boil in a wide pan with the water and the salt. Add the diced potatoes and cook them uncovered over a low heat, stirring occasionally.
  4. Add the beans, carrots and kohlrabi and cook on until the vegetables are just tender.
  5. Fold in the peas and the spring onions and let them heat through only briefly.
  6. Add the butter or margarine to the pan and stir until it has melted. Season with pepper and the grated nutmeg.
  7. Chop the parsley and stir it in. Serve the Schnüsch in deep plates with the slices of farmhouse ham alongside.
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Schnüsch (Angeln summer vegetables in milk)

A German classic from Schleswig-Holstein: in the Angeln region the first young vegetables of the summer are cooked in milk until they are tender and the liquid turns creamy. Potatoes, beans, carrots, kohlrabi and peas taste mild and sweet, and plenty of parsley and a knob of butter or margarine round off the pot. Slices of smoked farmhouse ham are served alongside.

⏱

Kochzeit

60 min

🍽️

Portionen

4

🧂

Zutaten

14

Original ansehen ↗

Nährwerte

pro Portion

511 kcal

Kalorien

29 g

Eiweiß

23 g

Fett

44 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~7,80 € · ~1,95 €/Portion

Zubereitung

  1. 1

    Peel the potatoes and cut them into cubes of about 2 cm. Peel the carrots and cut them into slices; peel the kohlrabi and cut it into batons.

  2. 2

    Trim the green beans and break them into bite-sized pieces. Wash the spring onions and cut them into fine rings.

  3. 3

    Bring the milk to the boil in a wide pan with the water and the salt. Add the diced potatoes and cook them uncovered over a low heat, stirring occasionally.

  4. 4

    Add the beans, carrots and kohlrabi and cook on until the vegetables are just tender.

  5. 5

    Fold in the peas and the spring onions and let them heat through only briefly.

  6. 6

    Add the butter or margarine to the pan and stir until it has melted. Season with pepper and the grated nutmeg.

  7. 7

    Chop the parsley and stir it in. Serve the Schnüsch in deep plates with the slices of farmhouse ham alongside.

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