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Leeks
Parmesan feuilletines with leeks, vinaigrette
Author:
Les Cultures de chez nous
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Preparation
15
Baking
30
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1/4 pound (115 gr) of puff pastry
125 ml (1/2 cup) of grated parmesan cheese
1 package of 250 gr (3 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
Orange and garlic vinaigrette :
125 ml (1/2 cup) of orange juice
2 chopped garlic cloves
5 ml (1 teaspoon) of Dijon's mustard
60 ml (1/4 cup) of vinegar
60 ml (1/4 cup) of sesame oil
60 ml (1/4 cup) of canola oil
Pepper up to taste
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Parmesan feuilletines with leeks, vinaigrette
From
Sep 15
to
Jan 01
Preparation
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.
Chef's notes
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