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GRØNTSAGER
1. Skær den tykke og hårde stilk fra brokolli, kål og blomkål.
2. Bladgrøntsagen må kun være i apparatet meget kort tid, for ellers mister denne
sine farver.
3. Salt grøntsagerne efter tilberedningen, på denne måde opnås bedre resultater.
4. Frosne grøntsager bør ikke optøs inden det tilberedes med damp.
5. Du kan også vedlægge krydderurter til grøntsagerne.
6. Kontroller om grøntsagerne er færdig tilberedte ved at stikke i dem med en kniv.
Grøntsager Type Vægt/Stk. Tilbered-
ningstid
Informationer
Artiskokker Frisk 3 i mellem
størrelse
46 – 51 Skær i stilken.
Asparges Frisk
Dybfrossen
400 g
400 g
14 – 16
17 – 19
Stilkene krydses for at
dampen Kann fordeles
Broccoli Frisk
Dybfrossen
400 g
400 g
17 – 19
19 – 22
gulerødder, i
skiver
Frisk 400 g 21 – 23 Rør rundt efter halvde-
len af tilberedningsti-
den.
Blomkål Frisk 400 g 17 – 19 Rør rundt efter halvde-
len af tilberedningsti-
den.
Spinat Frisk
Dybfrossen
250 g
250 g
9 – 11
19 – 21
r rundt efter halvde-
len af tilberedningsti-
den.
Bønner Frisk 400 g 19 – 21 Rør rundt efter halvde-
len af tilberedningsti-
den.
Ærter Frisk
Dybfrossen
400 g
400 g
11 – 13
16 – 19
r rundt efter halvde-
len af tilberedningsti-
den.
Kartofler, skåret Frisk 400 g 21 – 22
39


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