Nutrition Facts
2 servings
2
Oven-Roasted Vegetables with Herbs and Cream
A delicious and balanced roasted vegetable recipe created by a renowned culinary author. This recipe is very easy to prepare.
Ingredients
¼ Cauliflower
½ Fennel
2 White celery
4 Carrots
4 Green asparagus
6 Cherry tomatoes
3 Fresh thyme
3 Fresh rosemary
3 Garlic
100 Cream Fresh Pure Natural
Directions
1
Wash and clean the vegetables. Cut them into large pieces.
2
Bring lightly salted water to a boil. Cook only the cauliflower, fennel, celery, and carrots for 3 minutes. Drain the vegetables.
3
Arrange all the vegetables, along with the fresh herbs, in a covered baking dish. Season with salt and pepper and add the halved garlic cloves. Pour in the fresh cream.
4
Place the dish in the preheated oven at 180 °C for 45 minutes.
5
To finish, I choose a nice oven-safe dish that I can place directly on the table, and I arrange the plates at the table.
Ingredients
Ingredients
¼ Cauliflower
½ Fennel
2 White celery
4 Carrots
4 Green asparagus
6 Cherry tomatoes
3 Fresh thyme
3 Fresh rosemary
3 Garlic
100 Cream Fresh Pure Natural
Directions
Directions
1
Wash and clean the vegetables. Cut them into large pieces.
2
Bring lightly salted water to a boil. Cook only the cauliflower, fennel, celery, and carrots for 3 minutes. Drain the vegetables.
3
Arrange all the vegetables, along with the fresh herbs, in a covered baking dish. Season with salt and pepper and add the halved garlic cloves. Pour in the fresh cream.
4
Place the dish in the preheated oven at 180 °C for 45 minutes.
5
To finish, I choose a nice oven-safe dish that I can place directly on the table, and I arrange the plates at the table.
Notes
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