Ingredients
- 800g Ardo Chunky sauteed carrots
- 400g Ardo Small Brussels sprouts
- 400g Ardo Honey glazed parsnips
- 500g Ardo Sweet potato mash
- 20g Ardo Provence herb mix
- 1 Puff pastry sheet 60&40
- Olive oil
- 1 dl cream
- 30g honey
- 100g butter
- Nutmeg
- Pepper and salt
Allergens
Lactose
Gluten
Preparation
- Make rectangle puff pastry bases and bake them in the oven till golden brown and crispy.
- Heat up the sweet potato puree with the cream and 50grbutter. Season with pepper and salt.
- Season the chunky sauteed carrots with pepper and salt, honey, olive oil and the Provence herb mix.
- Ovenbake together with the honey glazed parsnips, 10-12 minutes at 180-200°C.
- Bake the brussels sprouts in the pan, with the rest of the butter, pepper, salt and some nutmeg.
- Cool down all ingredients.
- Fill the puff pastry with the sweet potato puree and present the vegetables on top of it.
- Perfect for take away menu’s or event catering.
Ardo products used in this recipe
