Celery Flans

Remove the peel from the celery tuber and slice thinly with a vegetable slicer. Cook with water (1), the juice of one lemon and a little salt for about five minutes at 600 watts with the lid closed.

Peel the asparagus spears and cook with water (2) and a little salt for about six minutes with the lid closed at 600 watts.

Mix spices, eggs, mascarpone, pine nuts and chives.

Butter two soup bowls well. Spread with celery slices. On top, alternate egg cream and celery slices. Cover the cups with cling film. Cook at low power (180 watts) for ten minutes. Add five minutes more.

Make the white wine open at 600 watts for two min. Stir in the curry powder and the sauce cream, do everything together for another two min.

Season with salt, pepper and chervil.

Turn the flans out onto plates, cover with sauce and garnish with asparagus.

Vegetable dishes in the microwave: Cooking in the microwave is ideal for vegetables, as they retain their color, flavor and bite. And because of the short cooking times, vitamins and minerals are largely preserved.

* The following applies to all vegetables: They must be very fresh. When shopping, make sure that the vegetables have a tight skin and firm flesh. Shriveled or possibly dried out vegetables become inedible in the microwave! * Water-rich vegetables, such as all leafy vegetables, should be placed dripping wet in a bowl with a lid or in a dish with a lid.

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