Vegetable Platter with Pumpkin Seed Sauce

Mass plenty for 2-3 people Grind the pumpkin seeds (do not forget to hold back a few for decoration), garlic press and with egg yolk and juice of a lemon in a cup form. Now add the pumpkin seed oil to the cup, then add the whipped cream by the spoonful and fold the whole thing in with the mixer. season with salt and refrigerate until the vegetables are prepared. Steam broccoli, cauliflower and Brussels sprouts separately in salted water with a third of butter each until soft. Peel carrots and cut into strips, cut fennel into narrow slices. Let the cooked vegetables cool and arrange lukewarm with the raw vegetables on a platter. Pour the pumpkin seed sauce on top and evenly distribute the whole pumpkin seeds on the plate as a garnish.

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