Pascale Naessens does 'pure' cooking with Pur Natur products

Pascale Naessens kookt Pur NaturIt is no secret that Pascale Naessens, author of the best-selling cookbook 'Pure Enjoyment' and one of Belgium's leading chefs, is very concerned with pure, healthy cooking. That's why we, as manufacturers of organic milk products with nature always close to our hearts, asked her to prepare a series of dishes with our products.
Try it yourself!

Pur Natur recipes from star chef Peter Goossens

Peter Goossens kookt Pur NaturPeter Goossens cooks Pur Natur. Star chef Peter Goossens has created two superb recipes with our new Greek style yogurt
Discover the full recipes! Tasty!

Benoit Dewitte

Pur Natur recipe by Benoit DewitteBenoit Dewitte from the star restaurant Benoit & Bernard Dewitte has created 2 wonderful recipes with our Pur Natur Greek style yogurt.

Let yourself be surprised by the unique and pure flavours!

Comte de Flandre

Pur Natur recepten van Comte de flandre te OudenaardeThe chef of the brasserie/restaurant Comte de Flandre on the marketplace of Audenarde has created 2 delicious recipes with several Pur Natur products.

Discover them here!

Restaurant Berto

restaurant berto waregemDavid Bertolozzi from the star restaurant Berto in Waregem has made 4 recipes with several Pur Natur products.

Discover these recipes with surprising combinations and flavours.

Restaurant De Hermelijn

Pur Natur recipe by restaurant de HermelijnIn the picturesque village of Wannegem-Lede, subdivision of the municipality Kruishoutem, the charming restaurant De Hermelijn is situated. The chef Jeroen Denis made a really tasteful first course with our Pur Natur Greek style yogurt. Discover his creation!


Vegetables in the oven with fresh herbs and cream

Pur Natur recept: Groenten in de oven met verse kruiden en room

A recipe by Pascale Naessens

 

So simple and yet so delicious

What you need for 2 people:

  • 1/4 cauliflower
  • 1/2 fennel bulb
  • 2 stalks of white celery
  • 4 carrots
  • 4 green asparagus
  • 6 small tomatoes
  • 3 stems of fresh thyme
  • 3 stems of fresh rosemary
  • 3 cloves of garlic
  • 1 dl of Pur Natur fresh cream

Wash and clean the vegetables. Cut them into large pieces. Boil some water, adding a pinch of salt. Use this water to boil the cauliflower, fennel, celery and the carrots for 3 minutes. Drain. Lay all the vegetables in an ovenproof dish with a lid and with the fresh herbs on top. Season with pepper and salt and put the halved cloves of garlic on top as well. Now pour on Pur Natur fresh cream.
Put it in the oven at 180 C for 45 minutes.
Anything like this done in the oven looks at its best when it has just come out of the oven. So choose a nice oven dish that you can put on the table and serve it onto plates at the table.

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