A dish described as la Bretonne' is garnished with which vegetable?
Undhiyu of the dish must therefore be stirred relatively infrequently during the cooking. Crisp vegetables such as bean pods must ideally retain a little of their crunchy texture. To ensure that no individual component is overcooked, the vegetables may need to be cooked in stages: the root vegetables and eggplant are half-cooked before adding the quick-cooking bean pods and ripe plantain. The finished dish is garnished with chopped cilantro leaf and lemon or lime juice before serving. "Surti undhiyu" is a variant that is served with puri at weddings and banquets. Again it is a mixed vegetable casserole, made with red
Crêpe bretonne Crêpe bretonne The Crêpe bretonne is a traditional dish in Lower Brittany. Having become well-known throughout France and in other countries, the crêpe is also served in crêperies outside Brittany. It may be eaten plain, or filled with diverse ingredients; salty or sweet, according to the base recipe. The Crêpe bretonne can be made of wheat (sweet crêpe) or buckwheat (salted crêpe). This last is less well-known and should not be confused with the buckwheat pancake typical of Upper Brittany, which has a different recipe. According to legend, the Breton "crêpe" originated with the clumsiness of a farmer's wife, who