Recettes autour du fromage
Vegetable Julienne with Chèvretine Goat Cheese
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- Difficulty : -
- Preparation : 15 minutes
- Cooking : approximately 10 minutes
Author : -
Fromage :
Ingredients :
If you don't have any Chèvretine Petits Chèvres Doux, you can use : Chevrita or L'Extra Pure Goat
Steam the vegetables over medium heat until tender (five to eight minutes). Place in a medium-size oval gratin dish. Salt and pepper to taste. Sprinkle rosemary evenly. Pour olive oil over vegetables then brush with pesto. Crumble Chèvretine Goat cheese on top of vegetables. Add slivered almonds. Brown the cheese under the broiler for approximately 3 minutes.
- 4 oz (113 g) Chèvretine goat cheese
- 16 small whole asparagus
- 1 cup (250 mL) turnip julienne
- 1 cup (250 mL) carrot julienne
- 1 cup (250 mL) celery julienne
- 1 cup (250 mL) green onion julienne
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) pesto
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1.2 mL) pepper
- 1/2 tsp (2.5 mL) rosemary
- 1/4 cup (60 mL) slivered almonds