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!
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!
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Need an idea for a festive occasion? No stress, we’ve got you covered!
Perfect in the autumn and excellent with a pan-fried slice of foie gras for the holidays!
for a colourful antidote to the grey winter sky
A variation on the traditional Middle Eastern hummus.
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Prepare your luggage, we are leaving for Sicily