Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Line a baking sheet with baking paper. Roll the puff pastry between 2 sheets of parchment paper into a piece of 5 mm thick.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
Put the pan back on the heat and let the sauce simmer for 10 minutes; stir regularly.
-
If it becomes too thick, stir in some stock or water. Add the wine and let the sauce simmer for another 10 minutes.
-
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.
-
Put the vegetables in the bouchées and add a lot of sauce. Serve immediately.
Blogs that might be interesting
-
45 minMain dishRed onion, winter carrot, parsnip, fresh thyme, ras el hanout, olive oil, floury potatoes, beef chipola sausages, milk, butter,roasted stew -
55 minMain dishSpaghetti squash, ricotta, traditional olive oil, garlic, rivolo cherry tomatoes, fresh spinach, balsamic vinegar,spaghetti pumpkin with tomatoes, spinach and ricotta -
35 minMain dishsmoked bacon, fresh leaf spinach, free range egg, garlic, fresh oregano, creme fraiche, traditional olive oil,spinach omelette -
15 minMain dishsticking potatoes, bluefin cheese, fresh chives, Greek yoghurt, olive oil, Red onion, garlic, wild spinach,puff potatoes with blue cheese
Nutrition
550Calories
Sodium30% DV725mg
Fat55% DV36g
Protein22% DV11g
Carbs14% DV42g
Fiber16% DV4g
Loved it