Potatoes with broccoli and gorgonzola
This is another recipe originally published on the great French vegetarian-cuisine site, www.recettes-vegetariennes.com, to whom we offer a grand merci.
| quantity | ingredient | instruction |
| 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. |
| 3 Tbsp | oil | |
| 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.