QimiQ Recipe Database

Vegetable vol-au-vents

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QimiQ Benefits

Acid, heat and alcohol stable
Product will not continue to thicken and solidify when taken from heat
Quick and easy preparation
Problem-free reheating possible

15

easy

Ingredients for 4 portions

250 g QimiQ Cream Base
40 g Shallot(s), finely chopped
50 g Eggplant, finely diced
50 g Courgette(s), finely diced
40 g Carrots, finely diced
40 g Yellow carrot, finely diced
50 g Sweet peppers, tricolour, finely diced
50 g Butter
125 ml Chicken stock
Salt and pepper
8 g Flat-leaf parsley, chopped
12 ea Vol-au-vent cases

Method

1.

Fry the shallots and vegetables in butter.

2.

Douse with the stock and continue to cook until tender.

3.

Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.

4.

Season to taste add the chopped parsley.

5.

Fill the vol-au-vent cases with the vegetable ragout and garnish.