Accompaniment of vegetables | Le Delas Rungis
Accompaniment of individual or multi-portion vegetables to be heated
Tout simplement une semoule de couscous agrémentée de raisins secs.
A vegetable filling for couscous consisting of carrots, zucchini, turnips, chickpeas, celery and peppers cooked in a spicy jus.
Retortillat is the truffade of Aubrac: the delicious combination of hash browns, fresh tome made from raw Aubrac milk and matured Laguiole AOP. The fresh tome brings string and cheese flavor; the refined Laguiole comes to forge the character of this traditional dish.
The recipe for this product has been guaranteed gluten-free by its producer (no cross-contamination not guaranteed).
This aligot is made from fresh Bintje potatoes, enriched with thick cream from the skimming of whey and fresh Tome cheese from Aubrac made from raw and whole milk. Its superior quality lies in the use of fresh Tome de l'Aubrac produced with raw, whole milk according to demanding specifications.
Method of preparation: pour the contents of the tray into a saucepan, heat over medium heat, stirring with a spatula for a few minutes, stretch the Aligot several times.
You can decorate it according to your tastes with pepper, garlic, nutmeg, meat juice or even bacon bits.
The Aligot de l'Aubrac goes very well with a roast, red meats, grilled meats, or sausages.
A bit of history: a traditional dish from the Aubrac region, Aligot was originally the main course distributed by the monks of Aubrac to pilgrims going to Santiago de Compostela. It was then prepared with breadcrumbs, replaced in the course of the 19th century by potatoes.
This aligot is made from fresh Bintje potatoes, enriched with thick cream from the skimming of whey and fresh Aubrac tome made from raw and whole milk. Its superior quality lies in the use of fresh Aubrac tome made with raw, whole milk according to demanding specifications.
Method of preparation: pour the contents of the tray into a saucepan, heat over medium heat, stirring with a spatula for a few minutes, stretch the Aligot several times. You can decorate it according to your tastes with pepper, garlic, nutmeg, meat juice or even bacon bits. Aligot de l'Aubrac goes very well with a roast, red meats, grilled meats or sausages.
A bit of history: a traditional dish from the Aubrac region, Aligot was originally the main course distributed by the monks of Aubrac to pilgrims going to Santiago de Compostela. It was then prepared with breadcrumbs, replaced in the course of the 19th century by potatoes.
Caponata is a typical dish of Sicilian cuisine, made with aubergines, tomatoes, onions, celery, and sliced green olives. The capers give it a sour note and the currants a sweet note. Olive oil coats everything. This caponata offers a stewed texture with beautiful vegetable highlights and allows multiple uses, cold or hot, as an appetizer, toast, as a starter or as a garnish. You can use it for example as an accompaniment to grilled meats, as an antipasti on a bruschetta...
Derived from traditional Alsatian gastronomy, potato pancakes, known as roestis, röstis or rostis, are made of finely grated potatoes, enhanced with spices, onions and chopped parsley. Entirely prepared by hand, the potato pancakes are formed with a ladle and browned on both sides in a sauté pan. Potato pancakes are a light dish with a green salad or an original accompaniment to any grilled meat. Heat the fresh potato pancakes in a traditional oven at 180°C for 7 to 8 minutes without adding fat.
Derived from traditional Alsatian gastronomy, potato pancakes, known as roestis, röstis or rostis, are made of finely grated potatoes, enhanced with spices, onions and chopped parsley. Entirely prepared by hand, the potato pancakes are formed with a ladle and browned on both sides in a sauté pan. Potato pancakes are a light dish with a green salad or an original accompaniment to any grilled meat. Heat the fresh potato pancakes in a traditional oven at 180°C for 7 to 8 minutes without adding fat.
Derived from traditional Alsatian gastronomy, potato pancakes, known as roestis, röstis or rostis, are made of finely grated potatoes, enhanced with spices, onions and chopped parsley. Entirely prepared by hand, the potato pancakes are formed with a ladle and browned on both sides in a sauté pan. Potato pancakes are a light dish with a green salad or an original accompaniment to any grilled meat. Heat the fresh potato pancakes in a traditional oven at 180°C for 7 to 8 minutes without adding fat.
Related to a ratatouille and originating from the Arles region, the aubergine riste is a dish cooked in the oven, until the aubergines end up being candied and caramelized. It can be eaten warm or cold, in a verrine or as a spread.
A southern dish par excellence, caponata is a dish made with aubergines, tomatoes, onions, celery, green olives and capers, cooked with vinegar and a little olive oil. This classic specialty of Silician cuisine can be eaten hot or cold as a single dish, but also as an accompaniment to meat or fish.
These galettes, emblematic specialties of the Alsatian culinary art, are made without coloring or preservatives. Brown them in a pan with or without fat. Or place them in the oven for a few minutes. They are perfect on a barbecue during the summer. For vegetarians, with a salad, this is a great option.
These galettes, emblematic specialties of the Alsatian culinary art, are made without coloring or preservatives. Brown them in a pan with or without fat. Or place them in the oven for a few minutes. They are perfect on the barbecue during the summer. For vegetarians, with a salad, this is a great option.
