This light leaf salad, served with a little baguette, tastes just as excellent as an entrée as it does as a snack. The special thing about it:
The vegetables are served while still lukewarm, and the yogurt sauce is subtly seasoned with freshly grated nutmeg.
Clean and rinse the cauliflower and broccoli and cut into small roses.
Bubble half of the clear soup in each of two small pots. Cook the cauliflower florets for 8 min, and the broccoli florets for only 4 min, with the lid tightly closed.
Drain over a baking dish into a colander.
Mix the drained clear soup with the yogurt and whipped cream, season with pepper, salt, nutmeg and new seasoning.
Arrange the cauliflower and broccoli florets decoratively on serving plates, drizzle the whipped cream over them. Serve immediately with a small piece of baguette.
Tip I: ======
Leftover cauliflower and broccoli (these vegetables are hard to get in small quantities) can be used in many ways:
Chop stems, cut remaining roses into small pieces, blanch the whole thing for 2 min. Cool in a sieve, freeze in portions. You can freeze both types separately or mixed together.
Tip Ii: =======
Or clean and rinse the vegetables, keep them wrapped in a damp kitchen towel in the vegetable compartment of the refrigerator for one night. A day later, steam until soft and bring to the table as a vegetable side dish with short-roasted meats.
Separate both types of vegetables in w