243.Brie sauce on vegetables : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Serve with any protein or vegetables.

Serves 4

1 tablespoon olive oil

1 small chopped onion

1 glass white wine

4 tablespoons fromage frais or Greek yogurt

4 oz / 100 g blue brie or cambozola

2 tablespoons pine nuts

aprox 1 lb/ 450 g chopped cooked root vegetables, broccoli and sweetcorn

salt and pepper to taste


  • Gently fry the onion in the oil until soft.

  • Add wine and fromage frais or yogurt and bring gently to a simmer. Do not boil.

  • Simmer for 3 minutes, then add cheese and seasoning.

  • Pour over cooked vegetables in gratin dish, sprinkle with pine nuts and toast briefly under grill.