Monday, September 03, 2018

Broccoli and Cauliflower in Rich Cheese Cream with Almonds

Yes, Lynne is still following the Low/No carbohydrate diet, when she can. She had one pita bread on Sunday and swelled up like a balloon, so obviously the yeast and the bread are not a good idea. Note to self: DON’T DO. Broccoli and cauliflower are two of the permitted vegetables, so if you are struggling for ideas, try this simple supper dish – the quantities are up to you
Florets of half a white crisp cauliflower – 250g stems of sprouting broccoli – 200ml cream – 100g grated Parmesan or grana padano – 25g flaked almonds- salt and freshly ground black pepper – optional: a grating of nutmeg
Lightly toast the almonds in a dry pan and set aside. Heat the cream and stir in the cheese until it melts. Briefly boil the two vegetables in salted water or rinse them and cook in the microwave, covered, for 3 minutes. Put into a serving dish, cover with the cheese cream sauce and sprinkle over the toasted almonds and the nutmeg, if using. You can serve immediately or, if you like the vegetables cooked a little longer, bake in a medium oven at 180˚C for 20 minutes

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