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Ingredients
1 box of camembert cheese
1 garlic clove, peeled and crushed
splash of white wine
splash of double cream
sprig of thyme, to garnish
To serve
4 baby carrots
4 asparagus spears
4 red new potatoes, cut into wedges
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Bring a pan of water to the boil and cook the potato wedges for 6-8 minutes
(or until tender), and the carrots and asparagus spears for 2-3 minutes. Drain.
3. Cut the camembert in half lengthways and scoop out the inside, leaving a
'shell'.
4. Gently heat the scooped-out cheese in a pan with the garlic, splash of white
wine and double cream until melted.
5. Pour the mixture back into the camembert shells and return to the box. Heat
in the oven for a few minutes.
6. Remove from the oven and transfer to a serving plate. Garnish with the thyme.
7. Serve the cooked vegetables alongside as crudités. |
