Young Cheese Vegetables

For the family: microwave recipe

Clean, rinse and brush carrots. Cut larger carrots in half lengthwise. Season with juice of one lemon, a little salt and pepper, add water and cook in a closed dish in the microwave at 600 watts for about 10 min – the carrots must remain very firm. In the meantime, clean the spring onions – leaving the green as much as possible – and rinse them. Place the onions in the center of the mold, season. Push the carrots to the left and right. Cook at 600 watts for another 2 min. In the meantime, rinse and clean the spinach, drain. Season vigorously with the finely chopped garlic clove, salt and freshly ground pepper, spread evenly around the other vegetables.

Cook at 600 watts for 6 minutes, until the spinach collapses and the rest of the vegetables are equally cooked. Spread the grated Gouda evenly on top of the carrots, the crumbled ricotta on top of the spinach and the diced blue cheese on top of the spring onions. Heat again for 2 to 3 minutes in the microwave at 600 watts until all the cheese is melted. It goes best with baguette.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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