Herbed Plant-Based Cream

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crème végétale aux herbes


  • 1 pot of thick cooking cream Florès
  • 40g assorted fresh herbs from the garden (oregano, rosemary, chives, basil, and mint)
  • 1 clove of garlic
  • Half a preferably green lemon (more floral and no seeds)
  • Salt and pepper to taste


  1. Finely chop the herbs and place them in a bowl. Squeeze the lemon, add the plant-based cream, and season with salt and pepper.
  2. Enjoy on toast as an appetizer or, for example, as a topping for your baked potato.
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