breakfast
22% cream
Vegetable medley with blue cheese sauce
Ingredients
Cauliflower
130 g
Broccoli
100 g
Olive oil
10 ml
Pine nuts
5 g
Blue cheese
30 g
Herbes de Provence
1 g
Fresh tarragon
1 g
Salt
to taste
Water
500 ml
Method of preparation
- Boil the vegetables for 2–4 minutes until al dente, drain, and drizzle with oil.
- Boil the cream with the cheese and herbs until reduced by 40%, then strain.
- Roast the nuts until golden brown.
- Arrange on a plate: sauce, vegetables, nuts. Garnish with tarragon.
