Panasonic NNL534MBWPG - Manual (Page 171)

En-39
English
Vegetables
Microwave cooking is ideal for vegetables and cooks them in no time at all. Cooked in very little water, the vegetables preserve all
their nutrition.
Low-fibre vegetables with a high water content such as courgettes, tomatoes, leeks, broccoli, etc. can be cooked without water.
However, 1 tbsp of water must be added to each 100 g portion of high-fibre vegetables such as carrots, celeriac, cauliflower, etc.
Vegetables
Ingredients
500 g broccoli
Salt, pepper
1/2 tbsp butter
1/2 tbsp almonds Preparation
Clean and wash the broccoli and break into florets. Place in a dish with the season-
ing, cover and cook on the "Vegetables" setting (according to the weight). Put the
butter and almonds in a bowl and toast on full power for 3-4 minutes. Sprinkle over
the cooked and drained broccoli.
Broccoli with toasted almonds
Cooking time: around 11 minutes
Ingredients
650 g fennel
1/4 l water
Salt
6 tbsp milk
1 tsp cornflour
1 small piece of Gala [soft] cheese Preparation
Clean and wash the fennel. Keep the green shoots. Remove the dark green stems
and quarter the bulbs. Arrange them in a glass dish, round side down. Salt, cover
and cook on the "Vegetable" setting (according to the weight). Remove the fennel,
place them on a dish and cover with tin foil. Add the milk and cornflour to the
liquid, stir and heat on full power for 2 minutes. Add the cheese to the sauce and
heat on full power for 1 minute until melted. Pour the sauce over the fennel and
garnish with the green shoots.
Fennel with cheese sauce
Cooking time: around 12 minutes