Vegetable Cupcakes on Vogerlsalat

For vegetable gupferl on Vogerlsalat cook vegetables (without peppers) in soup until al dente, remove from pot and chop with peppers very small. Finely chop the parsley.

Blend the QimiQ until smooth, stir in the curd cheese and mustard and season with salt and pepper. Add the chopped vegetables, parsley and peppers and mix well. Line small ramekins with plastic wrap, fill with vegetable mixture and refrigerate overnight.

The next day, marinate Vogerlalat with vinegar, oil and salt. Turn each ramekin out onto a plate, remove cling film and garnish with Vogerlsalat. Serve the vegetable cupcakes on the Vogerlsalat.

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