Crispy millefeuille with crunchy vegetables

Treat yourself with this delicious crispy millefeuille Recipe crunchy vegetables, a nice appetizer or accompaniment to meat and fish.

Ingredients for 4 people 

  • 50 g of flakes’oat
  • 50 g chopped hazelnuts
  • 70 g grated Parmesan cheese
  • 50 g’grated cheese
  • ½ horseradish
  • 1 carrot
  • 150 g fresh cheese
  • ¼ bunch chive
  • ½ punnet of seedlings germinated
  • Salt and freshly ground pepper

Crispy millefeuille with crunchy vegetables

Preheat oven to 210 ° C (th. 7).

  1. In a bowl, mix the’oats, hazelnuts, 1 pinch of pepper, grated parmesan and gruyere.
  2. Arrange on a baking sheet, previously covered with baking paper, circles of stainless steel.
  3. Train drives by filing’device at the bottom of each circle.
  4. Bake for 5 minutes.
  5. Remove from oven and let cool.
  6. Wash and peel the carrots and radishes, grate them.
  7. Carefully peel the wafer baking paper.
  8. In a bowl, pour the cream cheese, the’season with salt, pepper and add the chopped chives.
  9. Relax if necessary with a little milk. Mix well and refrigerate until’dressage.

4 different plates,

  1. Submit a crisp circle, add the cream cheese with chives, arrange the vegetables and cover with’a d’other circle.
  2. Reiterate’operation again until’to’obtaining yarrow.
  3. Serve with sprouted shoots.

Learn more about’oat

The Scots have long shared a great story with’oats. If the English felt this cereal only
good to horses, the Scots retorted, "Well, why’England has such good horses, and’Of Scotland
Men also admirable! »

Cave side:

Crispy and crunchy blend here to give a tonic preparation, strengthened by the spiciness of black radish and
chives, and in which the worked curd brings binder and roundness. L’plant expression of’all makes
l’agreement with a delicate red except to choose it warm and spicy; c’is that the’one will find in a lot of wine as the sun
Côtes de Provence, quite suitable for vegetable alliances temper his strong character. For those who wish
an agreement with more freshness, a gray Vendomois perfectly play that role while supporting the spice of’together.
-Côtes de Provence red 6-15 €
-Gray Vendômois 5-7 €
Maurice Chassin

Recipe: A. Beauvais