Vegetable panaché

• Clean the cauliflower and separate the florets.
• Remove the outer leaves of the cabbage. Dice into 2 cm dices.
• Peel and chop the carrot into strips.
• Cook all the vegetables separately with plenty of salted water and uncovered.
• Peel and slice the garlic.

SERVING

• The main feature of the panaché is that all the vegetables are served on the same plate but separately.
• Place the vegetables on an oven tray, heat and add the fried garlic. If possible, have the garlic fried when the baking finishes, so it is still hot.