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Vegetable parmesan crunch

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 5 minutes
Cooking time: 10 minutes
 
Ingredients (serves 4):


Method:

Mix the grated parmesan with the flour.

Steam the vegetables for 11 minutes. If using frozen veg, heat in a pan.

Meanwhile, mix the olive oil and vinegar. Put a non-stick pan on a high heat. Place a piece of absorbent kitchen paper on a plate. Place spoonfuls of flour and grated parmesan in the pan. Wait until the parmesan melts, becomes transparent, bubbles and turns nice and golden on the edges. Remove the crunchy topping very carefully using a spatula (or a large spoon) and lay on the paper.

Once the vegetables are cooked, arrange them on 4 plates. Wait for 3 minutes until they cool a little before pouring the vinaigrette over the top. Season with pepper, garnish with the parmesan crunch and serve.

Advice: Recipe by Nicole Seeman for L'interprofession des légumes en conserve et surgelés

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