Treat yourself with this delicious recipe of crispy millefeuilles of crunchy vegetables.
Ingredients for 4 persons
- 50 g oatmeal
- 50 g of chopped hazelnuts
- 70 g grated Parmesan
- 50 g grated Emmental
- ½ black radish
- 1 carrot
- 150 g of cream cheese
- ¼ of a bunch of chive
- ½ tray of sprouted shoots
- Salt, freshly ground pepper
Crispy millefeuilles with crunchy vegetables
Preheat the oven to 210 ° C (th. 7).
- In a bowl, combine the oats, hazelnuts, 1 pinch of pepper, grated Parmesan and Gruyere.
- Place stainless steel circles on a baking sheet, previously covered with baking paper.
- Form the discs by placing the device at the bottom of each circle.
- Bake for 5 minutes.
- Take out of the oven and let cool.
- Wash and peel the radish and carrot, grate them.
- Carefully peel the patties from the sheet of baking paper.
- In a bowl, pour the cream cheese, season with salt and pepper and add the chopped chives.
- Relax if necessary with a little milk. Mix well and keep in the fridge until serving.
On 4 different plates,
- Place a crispy circle, add the cream cheese to the chives, arrange the small vegetables and cover with another circle.
- Repeat the operation one more time until you get the yarrow.
- Serve with sprouted shoots.
Learn more about oats
The Scots have a long history with oats. If the English judged this cereal only
good for horses, the Scots would retort: "This is why England has such good horses, and Scotland
such admirable men! "
The crunchiness and the crunchiness mingle here to give a tonic preparation, reinforced by the spiciness of the black radish and the
chives, and to which the white cheese worked brings binder and roundness. The plant expression of the whole makes
goes well with a delicate red, unless you choose it warm and spicy; this is what we will find in a wine full of sun like
a Côtes de Provence, perfectly suited to vegetable combinations that temper its strong character. For those who wish
an accord with more freshness, a gray from Vendômois will play this role perfectly while supporting the spice of the whole.
-Côtes de Provence red 6 to 15 €
-Gris du Vendômois 5 to 7 €
Recipe: A. Beauvais