Instructions
Clean and julienne all the vegetables for the aumônière. Heat oil in a pan, sauté onion and garlic. Add the vegetables, sauté for a minute. Season with salt and pepper. Set aside to cool.
Make purses with vegetable filling using the spring roll sheets.
Bake in an oven at 165°C for six minutes. Take it out of the oven, let it rest.
For the green pea emulsion, in a pan, heat oil. Saute chopped leek, celery, onion and garlic. Add vegetable stock, finish with milk.
Add fresh green peas, puree and strain. Season with salt and pepper.
For red cabbage sauerkraut, heat a pan and add oil. Add ajwain, then julienned red cabbage. Stir for a few moments, ten add a few drops fo red wine vinegar. Once cooked, sprinkle some sugar over it.
Serve as illustrated with steamed vegetables.
Ingredients Qty
carrots 2
broccoli (florets) 10
asparagus (tips) 4
For aumônière
carrot 1
green beans 25 gm
cabbage 25 gm
broccoli 20 gm
courgette 10 gm
onion 1
garlic (cloves) 3
beans sprouts 10 gm
salt to taste
black pepper a pinch
olive oil 10 ml
pine nuts 10 gm
spring roll sheets 2
For red cabbage sauerkraut
red cabbage 100 gm
olive oil 10 ml
ajwain 1 pinch
brown sugar 10 gm
red wine vinegar 0 ml
For fresh green pea emulsion
fresh green peas 20 gm
milk 25 ml
salt to taste
black pepper (crushed) 1
leek 5 gm
celery 5 gm
vegetable stock 200 ml
olive oil 5 ml
onion 10 gm
garlic 5 gm
