BROCCOLI PURÉE
Ingredients: 500g of broccoli – vegetable broth – 25cl of liquid
crème fraiche – salt and pepper.
Wash the broccoli.
Cook the florets for
10
minutes in the vegetable broth.
Put them in the blender, mix and add the fresh cream, salt and pepper.
Blend the mixture.
Keep warm on a very low heat until you are ready to serve.
VANILLA APPLE SAUCE
Ingredients: 800g of apples – 2 vanilla pods – 10cl of water – 150g
of granulated sugar.
Peel the apples, cut them into
8
and remove the seeds.
In a pan, bring the water to a boil with the sugar and the split and
scraped vanilla pods.
Once the water is boiling, add the apples. Cook on a low heat
stirring from time to time for about
20
minutes.
Remove the vanilla pods then blend the mixture in the blender.
Eat hot or cold with a scoop of vanilla ice cream.
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