Toast the seeds in the frying pan for a few minutes to make them extra crunchy.
Wash and finely slice the leek.
Cut the cauliflower into florets.
Sweat the leek in the LARD “Le Fondant” Sublim’ without colouring in a large saucepan.
Pour in the stock, add the florets and simmer for ten minutes.
Blend while still hot (no need to add cream: there is enough flavour and richness from the stock and the LARD “Le Fondant” Sublim’).
Sprinkle with the toasted seeds before serving.
Tip: You can use left-over home-made stock for this recipe, or a stock cube dissolved in a litre of water.
If you really cannot resist adding some cream… go for it!
Summer is the time for picnics and outdoor meals… and onion compote!
For a picnic or at the end of a meal, this is a real gourmet treat!
Looking for something colourful and flavourful? This spring recipe is just the thing!
a spring recipe – because everyone likes the spring!
Pasta with vegetables please!
An appealing, easy-to-digest dish.
With a number of healthy properties, this take on beetroot is guaranteed to please – served with drinks, or as a starter!
Salmon, goose fat, and a hint of spice: this is a perfect dish for the festive season!
Creamy mashed potatoes enriched with smoked bacon and truffles? What a delight!
Need an idea for a festive occasion? No stress, we’ve got you covered!