150 ml vegetable stock, 2 cloves of garlic, crushed, A few stems of wild garlic, cleaned and washed, 2 carrots, sliced, 200 g Romanesco cauliflower, in florets, 500 g asparagus, peeled (or kohlrabi or salsify), 200 g artichoke hearts, quartered, 200 g mushrooms, sliced, 100 g crème fraîche, Salt, pepper, A splash of sherry, if desired, A little fresh wild garlic
1. Place the stock, garlic and wild garlic in the vitavit royal. Place the tripod inside the cooker, put the prepared vegetables into the perforated inset and stand it on the tripod.
2. Close the cooker in accordance with the instructions and set the main control valve to level I. Place on a high heat. When steam ceases to escape, reduce the heat. The cooking time of around 4 minutes begins when the first ring becomes visible.
3. Release the steam according to the instructions, shake once and then open.
4. Take out the vegetables, remove the wild garlic from the cooking juices. Boil up the juices and add the crème fraîche. Beat the sauce using a whisk or hand blender, season with salt, pepper and sherry if desired, and serve with the vegetables decorated with the fresh wild garlic.
Other suggestions for sauces:
Saffron sauce: Simply add 1-2 strips of saffron to the cooking juices and flavour the sauce with a little Noily Prat (or Pernod).
