Even those who are not interested in entering the kitchen can be happy and get their hands dirty after discovering the recipes that the French chef Clémence Roquefort has included in this new edition of Larousse de. vegetarian programs new publication Alude (click here to buy).
It has soups and salads from the box, a parade of quiches, crumbles, pies and risottos, and desserts. And with up to six main ingredients and four preparation steps.
In other words, lack of thought and time will not be an excuse after entering the pages of the book – not least because the pictures are sad.
Despite the title, even non-vegetarians will appreciate the understanding and the recipe, just remember that some people take eggs and dairy, that is, they are not vegetarian. Definitely, a work that deserves to be on the shelf… and on the kitchen table.
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Fennel Salad with Avocado and Orange
The recipe takes 45 minutes and makes four servings.
1 fennel bulb
1 spoon of honey
Olive oil, pepper and salt
- Cut the fennel into strips and place them on a baking sheet. Add olive oil, salt and pepper to taste and bake at 180 ° C for 30 minutes. Let it cool.
- Cut the orange into slices and the avocado into cubes. Add them to the fennel and place everything in a salad bowl.
- Separately, mix lemon juice, honey and olive oil. Then just sprinkle the salad with this sauce and serve. Enjoy your meal!
Herbs Recipes (click here to buy)
Writer: Clémence Roquefort
Publishing company: Lot