Colorful mixed vegetables with curry sauce

05847 COLORFUL MIXED VEGETABLES with CURRY SAUCE INGREDIENTS for 4 PERSONS 200 g carrots 200 g, 200 g large Zucchini, potatoes (200 g) 200 g of pumpkin pulp, a ' beard ' ietola crush small, 200 g tender green beans, 2 tablespoons vinegar, 60 g shallot, half a glass of dry white Vermouth, 200 ml of cream, 1 tablespoon of Curry, 10 strands of chives, salt.

Bring to a boil 3 litres of water into the Pan and add salt.

Sprouted beans, carrots and courgettes; scrape the carrots, peeled potatoes and ' beard ' ietola.

Wash all vegetables, except the ' beard ' ietola, and drain.

Wash the ' beard ' ietola, put it to soak in the bowl with water and vinegar.

Derived from vegetables (excluding beans) many balls with the scooper.

Boil al dente beans drain with slotted spoon, put them in a bowl filled with cold water.

Cook in the same water the vegetable balls for 10 minutes, pour into colander then tuffatele in the bowl.

Drain all vegetables and allargatele on a kitchen towel.

Remove the ' beard ' ietola from soaking and dry with kitchen paper.

With the help of the scoop made of balls from the ' beard ' ietola.

Peel the shallots, wash and tritatelo, put the chopped in the Pan, add the vermouth and half a glass of water; Cook over medium heat until the liquid has evaporated.

Shallot mashed with a fork until you have a smooth puree.

Add the cream, Cook 5 minutes sweetest focus without boil.

Remove from heat, add salt, curry and fresh chopped chives.

Arrange the beans on a serving dish, by crossing them, put over the vegetable balls, forming a decorative composition.

Seasoned with a bit of sauce.

Serve with the remaining sauce aside.