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Semolina Portions with Gruyère AOC,

Vegetable Ragout and Basil Sauce



25g basil leaves
0.75 dl canola or olive oil*
3 carrots
2 onions
2 red peppers
1 yellow pepper
1 courgette
2 tbsl olive oil
2 cloves of garlic
9dl milk
1 pinch of nutmeg
200g semolina
200g grated Gruyère AOC

* Do not use cold-pressed oil as puréeing can cause this to assume a bitter taste.


Roughly chop the basil leaves. Place the canola oil and a little salt in a tall jar and purée with a hand-held blender.

Cut the vegetables to bite size. Heat the olive oil, and fry the carrots, onions and peppers for 10 minutes until just soft. Add the courgette, squeeze in the garlic, season with salt and pepper, and continue to fry for around. 5 minutes.

Bring the milk, nutmeg, salt and pepper to the boil. Just before the milk comes to the boil, stir in the semolina. Allow the mixture to simmer on a low heat for 5-10 minutes. Mix the Gruyère AOC into the paste, cover and allow to soak for around 5 minutes on the turned-off hob. Set out 4 cups or moulds with clear film. Pour in the semolina paste to the top, turn onto plates and remove the film. Arrange the vegetables around the outside and drizzle with the basil sauce.


Recipe Kindy Supplied By: Interprofession du Gruyère

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