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LovelyRitaMetermaid
Rachel khoo's vegetable filled puff pastry trays
Cauliflower and broccoli in puff pastry trays with a creamy sauce with vegetable stock, cream and white wine.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Line a baking sheet with baking paper. Roll the puff pastry between 2 sheets of parchment paper into a piece of 5 mm thick.
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Cut the dough into rectangles of approximately 13 x 10 cm. Place them on the baking sheet with some space. Apply a line 1 cm from the edge with a knife.
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Beat an egg with the milk and brush the dough with it. Bake the bouchées for about 15 minutes in the oven until golden brown and well risen.
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Divide the cauliflower and broccoli into equal florets and steam them al dente. Grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
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Take the puff pastry out of the oven, cut carefully along the notch and remove a few layers of the inside to make room for the filling.
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For the sauce, melt the butter in a large pan over medium heat. Add the flour and beat vigorously until a smooth sauce is formed.
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Continue to beat until the roux turns golden brown. Remove the pan from the heat and gradually add the hot stock and the lemon zest.
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Put the pan back on the heat and let the sauce simmer for 10 minutes; stir regularly.
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If it becomes too thick, stir in some stock or water. Add the wine and let the sauce simmer for another 10 minutes.
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Remove the pan from the heat and whisk the cream, 1 tsp of the lemon juice and the sugar through it. Season the sauce with salt and pepper.
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Put the vegetables in the bouchées and add a lot of sauce. Serve immediately.
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Nutrition
550Calories
Sodium30% DV725mg
Fat55% DV36g
Protein22% DV11g
Carbs14% DV42g
Fiber16% DV4g
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