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easy &quick

Vegetable vol-au-vents

QimiQ Benefits

  • Acid, heat and alcohol stable
  • Creamy indulgent taste with less fat
  • Problem-free reheating possible

Minutes

15

Difficulty

easy

Vegetable vol-au-vents
Vegetable vol-au-vents

Ingredients

For 4 portions

  • 40g

    Shallot(s), finely chopped

  • 50g

    Eggplant, finely diced

  • 50g

    Courgette(s), finely diced

  • 40g

    Carrots, finely diced

  • 40g

    Yellow carrot, finely diced

  • 50g

    Sweet peppers, tricolour, finely diced

  • 50g

    Butter

  • 125ml

    Chicken stock

  • 250g

    QimiQ Classic

  • 1tsp

    Tapioca starch

  • Salt and pepper

  • 8g

    Flat-leaf parsley, chopped

  • 12ea

    Vol-au-vent cases

Preparation

  1. Fry the shallots and vegetables in butter.
  2. Douse with the stock and continue to cook until tender.
  3. Add the QimiQ Classic and bring to the boil. Add some water to the starch, mix to a smooth paste and use to bind the ragout.
  4. Season to taste with salt and pepper. Add the chopped parsley.
  5. Fill the vol-au-vent cases with the vegetable ragout and garnish.
Some doughy looking food

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