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Vegetable Curry and Melted Le Pont Blanc Cheese Papillote


6 portions

Ingredients

  • 225 g (8 oz.) white mushrooms, quartered
  • 250 ml (1 cup) fresh or frozen green peas
  • 500 ml (2 cups) cauliflower florets
  • 500 ml (2 cups) potatoes, diced
  • 250 ml (1 cup) tomatoes, diced
  • 500 ml (2 cups) fresh spinach, chopped
  • 60 ml (¼ cup) vegetable stock
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 15 ml (1 tbsp.) fresh ginger, chopped
  • 3 ml (½ tsp.) ground turmeric
  • 3 ml (½ tsp.) mustard seeds
  • 3 ml (½ tsp.) coriander seeds, crushed or ground
  • 3 ml (½ tsp.) hot pepper flakes
  • Salt and ground pepper
  • 200 g (7 oz.) Le Pont Blanc cheese

Preparation

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  • Preheat the barbecue to high heat or the oven to 450˚F (230˚C) and prepare two large rectangles of foil.
  • In a large bowl, combine all the ingredients and season to taste.
  • Spread the mix on a rectangle of foil.
  • Cover with the second rectangle and close hermetically.
  • Cook on the grill or in the oven for 20 minutes.
  • Open the papillote from the top.
  • Place the cheese on the vegetables.
  • Close the papillote and let melt a few minutes before serving.

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Storage

  • The raw-vegetable papillotes can be prepared in advance and kept in the fridge until they are cooked on the barbecue or in the oven. Once cooked, they can be kept for 3 to 5 days in the fridge.

You can use these cheeses for this recipe

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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