blandade grönsaker



  • A large white cauliflower cooked al dente and cored, placed at the centre of a dish, decoratively surrounded by small carrots, young beetroot, mangetout peas, spinach, petit pois and spring onions all cooked al dente plus hard-boiled eggs, sliced tomatoes and sliced cucumber, all sprinkled with chopped parsley. Served with mousseline sauce or melted butter.