GARDEN TO TABLE: EDIBLE FLOWER COOKBOOK: 100 HEALTHY & CREATIVE FLOWER-INFUSED RECIPES by GILBERT C.A

Author:GILBERT C.A [C.A, GILBERT]
Language: eng
Format: azw
Published: 2022-11-07T00:00:00+00:00

● 3 Garlic cloves, sliced

● 2 quarts of Vegetable Stock

● 1 pound Zucchini or other squash flowers

● Half-and-half

● ½ cup Grated Anejo cheese

● 1 Lime, cut 6 or 8 wedges

INSTRUCTIONS:

☐ In a stockpot melt the butter over moderate heat.

☐ Sauté the onions with the salt for about 5 minutes.

☐ Add the garlic and cook for 1 to 2 minutes longer. Pour in the Vegetable Stock or water.

☐ Bring to a boil, reduce to a simmer and cook for 10 to 12 minutes. Then stir in the flowers and cook for 5 minutes longer.

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