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Lunetten kroket: Difference between revisions
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Moreover, cauliflower and bechamel are culturally rooted in Dutch cuisine in the form of <i>‘bloemkoolroosjes met bechamelsauce’</i>, an humble dish composed of cauliflower roasted in bechamel sauce, garnished with cheese. Lots of Dutch people have childhood memories of this comforting winter dish, healthy and easily cooked by parents. | Moreover, cauliflower and bechamel are culturally rooted in Dutch cuisine in the form of <i>‘bloemkoolroosjes met bechamelsauce’</i>, an humble dish composed of cauliflower roasted in bechamel sauce, garnished with cheese. Lots of Dutch people have childhood memories of this comforting winter dish, healthy and easily cooked by parents. | ||
The ‘<i>Lunetten kroket</i>’ developed by [[The Soft Protest Digest:About|The Soft Protest | The ‘<i>Lunetten kroket</i>’ developed by [[The Soft Protest Digest:About|The Soft Protest Digest]] showcases winter cauliflowers grown in De Boterbloem biodynamic farm, mixed in a bechamel sauce based on dairy products from [[De Groene Griffioen|De Groene Griffioen]] organic cowshed, coated in oat whole grain flour crushed in [[Molen De Vlijt|Molen De Vlijt]] — all situated a few kilometers from Amsterdam. | ||
To replace the bun, a small cauliflower soufflé is conveniently made whith the same bechamel sauce mixed with whipped egg whites. It should be served with wild mustard flowers foraged around Amsterdam: they would balance the cauliflower's softness with a welcomed spicy kick.” | To replace the bun, a small cauliflower soufflé is conveniently made whith the same bechamel sauce mixed with whipped egg whites. It should be served with wild mustard flowers foraged around Amsterdam: they would balance the cauliflower's softness with a welcomed spicy kick.” | ||