4 little stumps of broccoli, stem removed
2.5 l vegetable stock (2.5 l of water + 4 cubes of vegetable stock)
2 red bell peppers, sliced
white 2 preistengels, in rings
200 g cheese, into thin slices
1 tbsp fresh thyme leaves
2 tablespoons vinegar
1 tsp honey
salt and pepper
1. Heat some butter in a pan and fry the leeks with the thyme for 10 minutes. Add the vinegar and honey and season with pepper and salt. Leave for 5 minutes to continue baking. Fry the slices of bell pepper in butter until al dente.
2. Preheat the oven to 200°C. Bring stock to the boil, put the stumps of broccoli in and let in 4 minutes until al dente cooking. Remove them from the broth and leave to drain. Place them on a baking paper-lined baking sheet. In every stump 3 or 4 notches with 3 cm spacing.
3. Fill each notch with a slice of cheese, slices of pepper, a bit of leeks and basil leaves. Drop some olive oil over and season with pepper and salt.
4. Put 10 minutes in the oven. Serve with the remaining leeks.
interested in more yummy vegetables? Try this warm winter salad!
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