ESGE-Zauberstab M 100 D Design Notice D'utilisation page 49

Herbs
Parsley, dill, basil etc. can easily be chopped and can thus be prepared for storage, e.g. by
freezing. They can also be chopped with the mincer when frozen. We recommend to freeze the
herbs in a round box, so you can chop them directly in this box. To chop fresh herbs you can also
use the grinder (article no. 5050).
Mangold-Spinach
ƒ 500 g of fresh mangold
ƒ 500 g of fresh spinach
ƒ salt
ƒ 3 chopped shallots
ƒ 2 crushed garlic cloves
Separate and wash the mangold and spinach leaves, cut off the mangold stalks and put them
aside. Blanch the leaves in boiling water for approx. 2 minutes, pour the water out and quench
with ice-water, then allow the leaves to drip-dry well.
Chop the mangold stalks and cook them in salt-water for approx. 10 minutes, pour the water
out and drip-dry the mangold stalks well. Sweat the shallots and the garlic in butter, add the
mangold and spinach leaves, add cream and season with salt, pepper and nutmeg. Simmer for
approx. 5 minutes, chop with the mincer and add the mangold stalks.
Information
The recipes represent a small extract of the hand blender's cookery book,
where you may find plenty of further ideas concerning the ESGE-Zauberstab
hand blender. Cookbooks only available in German language.
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
ƒ 50 g of butter
ƒ 100 g of cream
ƒ ground black pepper
ƒ grated nutmeg
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