This light leaf salad, served with a little baguette, is excellent as an entrée in the same sense as a snack. The special thing in this case:
The greens are served while still lukewarm, and the yogurt sauce is subtly flavored with nutmeg seasoning.
Clean and rinse the cauliflower and broccoli and cut them into small roses.
Bring half the amount of broth to a boil in each of the two small pots. Cook the cauliflower roses for about 8 minutes, and the broccoli florets for only 4 minutes with the lid tightly closed.
Drain over a baking dish into a colander.
Mix the drained broth with the yogurt and whipped cream, add salt, nutmeg, new spice and pepper to taste.
Serve the cauliflower and broccoli florets decoratively on serving plates, drizzle the whipped cream over the top. Serve immediately with a little bit of baguette.
The remaining cauliflower and broccoli (these vegetables are hard to get in small quantities) can be used in many ways:
Cut stems, cut remaining roses into small pieces, scald the whole thing for 2 minutes. Cool in a colander with the liquid, freeze in portions.
Or clean and rinse the greens, keep them wrapped in a damp paper towel in the vegetable compartment of the refrigerator for one night. Cook the next day and bring to the table as a vegetable garnish for short-roasted meats.
Separately, sauté both vegetables in a little meat stock until soft, brush through a sieve or make into a puree and add a