Vegetable vol-au-vents

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Ingredients for 4 portions
  • 40 g Shallot(s), finely chopped
  • 50 g Eggplant, finely diced
  • 50 g Zucchini, finely diced
  • 40 g Carrots, finely diced
  • 40 g Yellow carrot, finely diced
  • 50 g Sweet peppers, tricolor, finely diced
  • 50 g Butter
  • 125 ml Chicken stock
  • 250 g QimiQ Classic
  • 1 tsp Corn flour / Starch
  • Salt and pepper
  • 8 g Parsley, minced
  • 12 pcs 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.
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.