Lagrange 60901 Serie Notice page 56

BROCCOLI PURÉE
Ingredients: 500g of broccoli – vegetable broth – 25cl of liquid
crème fraiche – salt and pepper.
Wash the broccoli.
Cook the florets for minutes in the vegetable broth.
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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 minutes.
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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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