This is another recipe originally published on the great French vegetarian-cuisine site, www.recettes-vegetariennes.com, to whom we offer a grand merci.
|700g||potatoes||Cook in boiling, salted water and cut into large cubes. (Optional: Fry lightly. Yum...)|
|1||broccoli||Washed and cut into flowerlets, then cook in boiling, salted water until not too tender, 8 to 12 minutes.|
|8||mushrooms||Wash and slice. Cook in oil, not too long. A minute or two before the end, add garlic. Do not let garlic burn.|
|1 large||mashed garlic clove|
|100g||gorgonzola (or other blue cheese, to taste)|
|3 Tbsp||French crème fraiche or American whipping cream||Add the blue cheese and cream. Stir and let thicken.|
|Arrange the vegetables on a serving plate (can be very pretty). Either pour sauce over them or serve it on the side.|
Quantities are from original recipes. Change to suit. We do 3-4 medium potatoes, one medium head broccoli and about 6 medium mushrooms. This makes one good meal for two people. Add cheese slowly, tasting as you go along.