Gruyère
Recipe
Sigdal Gruyère with browned butter, pine nuts and pea leaves
You need this
200g Gruyère cheese 100g butter 2 tbsp pine nuts A handful of fresh pea shoots Sea salt, to taste
This is how you do it
- Place the Gruyère cheese on a serving plate.
- Rinse the pea shoots and pat them dry.
- In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until it turns golden brown and gives off a nutty aroma, about 4-5 minutes. Be careful not to burn the butter. Once browned, remove from heat.
- In a small skillet, toast the pine nuts over medium heat, stirring frequently, until golden brown, about 2-3 minutes.
- Drizzle the brown butter over the Gruyère cheese. Top with toasted pine nuts and fresh pea shoots. Serve with Sigdal. Enjoy!
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