Taste week – Stage 2 – Cooking vegetables from the Bercy garden

We brought back the harvest from the Bercy school garden to cook all the vegetables.

We used the tomatoes to make delicious little tarts topped with cheese. Leeks also found their place in our dishes, cooked with onions and olive oil to make tasty tarts, topped with a small piece of feta cheese. Once cooked, the beans turned a lovely bright green. Finally, we baked the butternut and beetroot to make vegetable chips.