Preparation Cook the sweet potatoes in boiling salted water. Meanwhile, peel and slice the carrots into thin rounds and finely slice the onions. Sauté the carrots and onions in a bit of olive oil. When the onions turn translucent, add a little honey to the pan and stir (the carrots should be tender). Once the […]
Recette tags: Vegetable-based
Asparagus Gratin
Preparation Peel the asparagus and cook them in lightly salted water for 15 min. Drain the asparagus. Butter a gratin dish and arrange the asparagus inside. Slice the country ham into strips and spread over the asparagus. Pour the béchamel sauce evenly over the top. Sprinkle with grated Gruyère AOP. Bake in the oven for […]
Fachon with Chard
Preparation Blanch the chard greens and spinach, then drain.Roughly chop with a knife.Sauté the onion, garlic, and raisins in the fat.Add the vegetables, then stir in the cream, salt, and pepper.Simmer for a good 15 minutes. Tips ! Recipe from the book: “Cuisine & Traditions au Pays de Fribourg”, Editions La Sarine. […]
Leek Toast
Preparation Cut the slices of bread to 1.5 cm thick. Brown them on one side only. Blanch the sliced leeks for 2 min in very little salted water.Drain them, then return them to the pot. Lightly sprinkle with flour. Add 2 to 3 tablespoons of cream. Season with salt, pepper, and nutmeg. Let simmer for […]
Grilled Green Asparagus with Tomatoes, Pine Nuts, and Gruyère AOP
Preparation Trim the base of the asparagus and cut into pieces about 4–5 cm long. Halve the cherry tomatoes and slice the spring onions into thin rounds. Using a mandoline, slice the piece of Gruyère AOP into shavings and set aside. Heat a little oil in a frying pan and sauté the asparagus with a […]
Green asparagus terrine
Preparation Crack the whole eggs into a blender. Add crème fraîche, salt, pepper, and cooked asparagus (set aside 4–5 whole asparagus spears). Blend everything thoroughly. Place the 4–5 whole asparagus spears at the bottom of a loaf tin. Pour the blended mixture over them. Bake at 170°C for about 40 min. To check if it’s […]
Nettle Soup
Preparation Wash and finely chop the nettles, then sauté them in butter. Pour in salted boiling water. Let simmer for about 30 min. Add half of the milk and continue to cook. Before serving, whisk the soup into a mixture of egg yolk beaten with the remaining milk. Brown the croutons in butter and add […]
Dandelion Salad
Preparation Pick young dandelion greens in the spring. Wash them thoroughly in several changes of water. Hard-boil the eggs and brown the bacon bits. Make a vinaigrette, place the dandelion greens in a salad bowl, toss them with the dressing, and sprinkle with chopped hard-boiled eggs and grilled bacon. Tips ! […]
Red carrot salad
Preparation Cook the red carrots in a pot with water for about 3 hours. Let cool, peel, and either grate them with a vegetable grater or cut into small cubes. Prepare a fairly tangy vinaigrette using the ingredients. Tips ! Recipe from the book: “Cuisine & Traditions au Pays de Fribourg”. Editions La Sarine. […]
