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Zet de gaarinzet met de asperges boven de rijst. Laat alles nog eens 10 minuten ga-
ren.
Meng de zure room, prei, waterkers en ca. 1/2 kop kookvocht uit de sapopvangbak
en warm deze saus voorzichtig op. De saus mag niet koken. Op smaak brengen met
zout, peper en een beetje citroensap.
9.6. Groenten-mozarella ovenschotel (4 tot 6
Personen)
250 g Wortels, geschild
250 g Middelgrote aardappelen, geschild en gehalveerd
250 g Broccoli, alleen de roosjes
250 g Bloemkool, alleen de roosjes
250 g Sperziebonen, zonder steel
1 Grote courgette (heel)
400 g Mozerella
1 Theelepel instant groentebouillon
1/2 Theelepel nootmuskaat, geraspt
1/2 Theelepel vers gemalen peper
150 g room
1 Mespuntje mosterd
Leg de aardappels en wortels elk aan een zijde van de onderste gaarinzet met inle-
grooster.
Leg de bonen in de middelste gaarinzet met inlegrooster.
Leg de broccoli- en bloemkoolroosjes in de bovenste gaarinzet.
Laat alles 25 tot 30 minuten garen.
Na het garen snijdt u de wortels, aardappels en de nog rauwe courgette in 1cm dik-
ke plakken. Snijd de bonen in ca. 5 cm lange stukken. Maak van de broccoli- en
bloemkoolroosjes hapklare stukjes.
Vul de groenten in een grote ovenschotel.
Roer de room, peper, nootmuskaat, mosterd en de instant groentebouillon door el-
kaar en verdeel de saus over de groenten.
Verdeel de mozarella er in zo dun mogelijke plakjes overheen.
Bak de ovenschotel 10 tot 15 minuten lang in de afgedekte schotel bij ca. 180 °C in
de bakoven tot de kaas goed doorgelopen is.
22


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