15th October 2014
2 cauliflower stems
2 broccoli stems
Cauliflower and broccoli leaves
50 g Jarlsberg®
1 handful cress (garden cress)
Preparation method
• Peel the cauliflower and broccoli stems and blanch in slightly salted water.
• Marinate the stems with olive oil, salt and pepper.
• Place the two types of stems alternately in a good casserole dish or on a slab,
• Gratinate under the grill.
• Garnish the top with blanched cauliflower and broccoli leaves, cress and a little grated Jarlsberg.
Main ingredients
Cheese