Soak the Roman casserole for 15 minutes. Cut all vegetables into slices and place in the watered Römertopf form. Add salt, pepper and juice of one lemon and steam at 250 °C for 60 min.
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Soak the Roman casserole for 15 minutes. Cut all vegetables into slices and place in the watered Römertopf form. Add salt, pepper and juice of one lemon and steam at 250 °C for 60 min.