Five cheeses béchamel vol-au-vent, sautés zucchini and mushrooms
Vol-au-vent garnish with turkey, five cheeses béchamel sauce, serve with zucchini and mushrooms sautés with shallots and tyme.
IngredientsRecipe for 4 persons
For the vol-au-vent
Store-bought patty shells
Frozen green peas
For the béchamel
For the vegetables
- Salt and pepper
Preparation time: 30 min
- For the preparationsDice the turkey, the carrots and the red pepper.Cut the zucchini and the mushrooms in big cubes, ciselez the shallots and chop the chives.Chop the parsley and the garlic.
- Fot the vol-au-ventIn a pot bring the stock to boil put the carrots cover it and let it cook for five minutes.Slow the heat, add the turkey, the peas, the pepper and cook it 5 more minutes, remove and reserve.In a sauce pan melt the butter, add the flour and wisk it well. Pour the milk gently and cook it until you get a smooth béchamel, add the cheese and the mustard.Pour the béchamel on the turkey and vegetables mix.
- For the vegetablesIn a pan with oliv ol sweat the shallots, the garlic and the tyme.Add the vegetables and sauté it for 8 to 10 minutes. Remove from the stove and add the chive and the parsley.
- For the plattingRe-heat the vol-au-vent in the oven 5 minutes.Put the vol-au-vent on a plate, pour the mix of turkey and vegetables on the top, garnish with the vegetables on the side, finish the decoration with some paprika.
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