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26
G RA PH IQUE DE SLÉG UM E S
Utilisez un bol en P yrex a vec couv ercle. A joutez 30-45 m l dea u froide(2-3 cuillères à soupe) pour 25 0
g sa uf si une a utre qua ntité dea u est recom m a ndéev oir ta blea u. À cuire a v ec un couv ercle
penda ntla duréem inim um - v oirta blea u.C ontinue cuirepourobtenirlesrésulta tsquev ous
préférez.R em uezunefoispenda ntetunefoisa prèsla cuisson.A joutezdu sel, desh erbesou du
beurrea prèsla cuisson.C ouvrezpenda ntletem psdereposde3m inutes.
C onseil:coupezleslég um esfra isen m orcea uxég a ux.P lusilssontcoupéspetits, plusilscuirontv ite.
Tousleslég um esdev rontêtrecuit pleinepuissa nce.
G uidedecuisson pourleslég um essurg elés
Lég um es P oids Tem ps Instructions
Épina rds 125 g 2-3m in
brocoli 25 0g 3-4m in
P etitspois 25 0g 3-4m in
H a ricotsv erts 25 0g 4-5 m in
Ja rdinièredelég um es 25 0g 3-5 m in
(ca rottes/petitspois/m a ïs)
M éla ng edelég um es 25 0g 4-6 m in
(stylech inois)
A joutez 15 m l(1 cuillère à soupe) dea u froide.
A joutez 30 m l(2 cuillères à soupe) dea u froide.
A joutez 15 m l(1 cuillère à soupe) dea u froide.
A joutez 30 m l(2 cuillères à soupe) dea u froide.
A joutez 15 m l(1 cuillère à soupe) dea u froide.
A joutez 15 m l(1 cuillère à soupe) dea u froide.
G uidedecuisson deslég um esfra is
Lég um es Poids Tem ps R em a rque
Brocoli 25 0g 5 00g 3-4m in.
5 -7 m in.
C h ouxdeBruxelles
25 0g 4-5 m in
C a rottes 25 0g 3-4m in
C h oux-fleurs 25 0g 5 00g 3-4m in
5 -7 m in
C ourg ettes 25 0g 3-4m in
A uberg ines 25 0g 3-4m in
P oirea ux 25 0g 3-4m in
C h a m pig nons 125 g 25 0g 2-3m in
3-5 m in
O ig nons 25 0g 3-4m in
P oiv ron 25 0g 3-5 m in
P om m esdeterre 25 0g 5 00g 3-5 m in
5 -10m in
N a v et 25 0g 5 -7 m in
P répa rezdesbouquetsdem êm eta ille.
D isposezlesbra nch esa u centre.
A joutez 6 0-7 5 m l dea u.
C oupezlesca rottesen m orcea uxég a ux.
P répa rezdesbouquetsdem êm eta ille.C oupezlesg ros
bouquetsen deux.D isposezlesbra nch esa u centre.
C oupezlescourg ettesen m orcea ux.A joutez30m l(2
cuillères à soupe) dea u ou un m orcea u de beurre. C uisez
jusquà ce quelles soient juste tendres.
C oupez les a uberg ines en petits m orcea ux et a rrosez dune
cuillèreà soupedejusdecitron.
C oupezlespoirea uxen m orcea uxépa is.
C oupezlesg rosch a m pig nonsetg a rdezlespetits
ch a m pig nons entiers. N a joutez pa s dea u. A rrosez dun jus
decitron.A ssa isonneza v ec du seletdu poiv re.Ég outtez
a v a ntdeserv ir.
C oupezlesoig nonsen m orcea uxou en m oitiés.A joutez
seulem ent 15 m l(1 cuillère à soupe) dea u.
C oupezlepoiv ron en petitsm orcea ux.
P esezlespom m esdeterreépluch éesetcoupez-lesen
m oitiésou en qua rtiersdem êm eta ille.
C oupezlesna v etsen petitscubes.
27


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