BonRoll with cream of broccoli and carrots baked in the oven
Spinach-filled BonRoll with avocado mayonnaise
Find out how to prepare oven-baked BonRoll with creamed broccoli and carrots!
1 AIA BonRoll Classico
half a glass of white wine
80 g butter
100 ml crême fraîche
dried fruit and seeds (walnuts, hazelnuts, almonds, pistachios, pumpkin seeds)
extra virgin olive oil
Oven-baked BonRoll with creamed broccoli and carrots is a complete meal in a dish, whose autumnal flavour combines the delicacy of creamed broccoli with the assertive taste of AIA BonRoll classico. In this recipe, carrots add a note of sweetness while the crême fraîche confers a special touch of refinement that completes the dish.
You can prepare oven baked BonRoll with creamed broccoli and carrots to impress your friends when you invite them home for dinner or for Sunday lunch to please the family.
It is so easy to prepare oven-baked BonRoll with creamed broccoli and carrots: here is the full recipe!
Place the AIA BonRoll Classico on an oven tray and dot it with a few butter curls, adding half a glass of wine. Bake in the oven at 180°C for about 70 minutes, keeping the BonRoll covered with tinfoil for the first 50 minutes. In the meantime, peel the carrots and cut them into rounds. 10 minutes before the AIA BonRoll Classico has finished cooking, add the carrots to the oven tray together with a sprig of rosemary.
Wash and trim the broccoli and cook it in boiling salted water. When soft, strain the broccoli and blend it to a cream with a drizzle of olive oil, salt and pepper. Using the processor, finely chop the dried fruit to a grainy consistency.
Remove the dish from the oven, slice the BonRoll and set the carrots aside. Plate up by spreading the broccoli cream on the plate, add the dried fruit grains, a few drops of creme fraîche, the carrot rounds and, finally, in the centre, the slices of BonRoll. Your oven-baked BonRoll with creamed broccoli and carrots is ready to be enjoyed!