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Garden kebabs and Pont l’Evêque cream

Easy 20 min

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Ingredients

Ingredients for 4

– 200 g of Pont l’Evêque
– 2 tablespoons of crème fraîche
– 1 bunch of pink radish
– 1 cucumber
– 1 head of broccoli
– 3 carrots
– Small tomatoes

Le Pont l’évêque AOP
Preparation
1
Peel and clean vegetables.
2
Cut cucumber and carrots into thin strips.
3
Skewer vegetables of your choice alternately with pieces of Pont l’Evêque, do it 2 or 3 times.
4
Cut the rest of Pont l’Evêque in small cubes and melt it with cream.
5
Mix Pont l’Evêque and cream to get a smooth sauce, season with pepper.
6
The cream is served cold in a bowl with kebabs.

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