AEG MC2660E Kohlrabi in dillsauce, Tessiner Risotto, Min W Pour off the liquid, Approx /2 min W

Vegetables, noodles, rice & dumplings

Switzerland

Kohlrabi in dillsauce

Total cooking time: approx. 101/2-131/2minutes 2 servings

Utensils:	2 Bowls with lids (capacity 1 l)
Ingredients
400 g	kohlrabi, sliced (approx. 2)
4-5 tbsp	water
2 tbsps	butter or margarine (20 g)
150 ml	crème fraîche
	salt & pepper
	nutmeg & ground paprika
	lemon juice
1	bunch dill, finely chopped

Italy

Tagliatelle with cream and basil sauce

makes 2 servings

Total cooking time: approx. 16-22 minutes

Utensils: Bowl with lid (2 l capacity)

	Round soufflé dish (approx. 20 cm diameter)
Ingredients
1 I	water
1 tsp	salt
200 g	tagliatelle

1clove of garlic

15-20 basil leaves

200g crème fraîche

30g grated Parmesan cheese salt & pepper

Switzerland

Tessiner Risotto

Total cooking time: approx. 20-25 minutes

Utensils: Bowl with a lid (2 l capacity) Ingredients

50 g	streaky bacon
2 tbsps	butter or margarine (20 g)

1onion (50 g), finely chopped

200g pudding rice (Arboris)

400 ml	meat stock
70 g	Sbrinz cheese (if you are unable to obtain
	this type of Swiss cheese, use Emmental
	instead)
pinch	saffron
	salt & pepper

1.Place the kohlrabi and water in the dish, cover and cook. Stir once halfway through.

9-12 min. 900 W Pour off the liquid

2.Spread the butter in the bowl. Add the cream and heat uncovered. Do not allow to boil!

approx. 11/2 min. 900 W

3.Add salt, seasonings and lemon juice as desired. Fold in the dill and pour the sauce over the kohlrabi. Allow the kohlrabi to stand for approx. 2 minutes after cooking.

Tip: Black salsify can be used instead of kohlrabi.

1.Place the water and the salt into the bowl, cover and bring to the boil.

9-11 min. 900 W

2.Add the pasta, bring to the boil again, and then simmer.

1.1-2 min. 900 W

2.6-9 min. 270 W

3.Meanwhile rub the garlic cloves over the soufflé dish. Chop the basil leaves. Keep some aside for garnishing.

4.Drain the pasta well. Stir in the crème fraîche and sprinkle the basil over the pasta.

5.Add the parmesan cheese, salt and pepper, place into a soufflé dish and stir. Garnish the dish with basil and serve hot.

1.Cut the bacon into cubes. Spread the butter over the base of the bowl. Place the onions and bacon cubes, cover, and braise.

2-3 min. 900 W

2.Add the rice, fill with the meat stock, bring to the boil, and then simmer.

1.3-5 min. 900 W

2.15-17 min. 270 W

Allow the rice to stand for about 3-5 minutes after cooking.

3. Mix the cheese with the saffron and season to taste.

Tip: Braised chanterelle mushrooms, or button mushrooms and a mixed salad go very well with this dish.

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