Parmesan feuilletines with leeks, vinaigrette
recipe
4135
fe9a40e4-9e43-4f44-a7d5-51fe690bc98f
Crazy Leeks
Crazy Leeks
5/14/2021 10:02:37 a.m.
0
0
45
6
Plats principaux
Easter
Omelettes and quiches
Leeks
Parmesan feuilletines with leeks, vinaigrette
Ingredients
- 115 g (1/4 pound) of puff pastry
- 125 ml (1/2 cup) of grated parmesan cheese
- 1 package of 250 g (4 cups) of Les Cultures de chez nous slices leeks
- 1 rutabaga
- 2 carrots
- 3 potatoes
- 1 sweet potato
- 500 ml (2 cups) of chicken broth
- 1 ml (1/4 teaspoon) of salt
- 125 ml (1/2 cup) of milk
- Preheat oven at 400 ºF (205 ºC).
- Spread your work surface with parmesan. Lower pastry into an undercrust of 0,25 inches (5 mm). Shape into a rectangle of 1,5 inches x 3 inches (4 cm x 6 cm). Lay over a baking sheet covered with parchment paper or a lightly oiled plate.
- Bake puff pastry for 25 minutes. Set aside.
- Peel and slice vegetables up to your taste. Cook vegetables with chicken broth until al dente, so about 15 minutes. Meanwhile, mix vegetables with vinaigrette. Reduce chicken broth of an half at medium heat. Add milk. Reduce for 3 minutes.
- Over a parmesan feuilletine, set vegetables, another parmesan feuilletine and again vegetables. Pour vinaigrette all around. Garnish with fresh herbs up to taste.