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A Vegetable Garden

Written by FDM

For the pleasure of the eyes and the palate, here’s a recipe packed with vitamins from lots of vegetables. Bon appetit!


Lamination :

– 250 g of flour (including 50 g for the work surface)

– 1 teaspoon of salt

– 10 cl of water

– 200 g of butter

Béchamel with basil :

– 45 g of flour

– 45 g of butter

– 10 cl of milk

– 1 cl lime juice

– 1 bunch of basil

– Salt and pepper

Garden vegetables and vinaigrette :

– 2 carrots

– 2 zucchini

– 1 long turnip

– 3 red radishes

– 4 cl of olive oil

– 2 cl of lemon juice

– 50 g of grated Parmesan

– Salt and pepper


Wash and peel the vegetables except for the zucchini. With a mandolin, cut some of the vegetables into thin strips and blanch them quickly to keep them crunchy. Cut the rest into 2 cm sticks and let marinate in the olive oil and lemon vinaigrette. In a blender, mix the slightly thick and lemony béchamel sauce with the basil leaves.

Let the blender run until a smooth, green paste is formed. Leave to cool and pour everything into a pastry bag. After cooking the puff pastry, cut a circle with a diameter of 15 cm, garnish it with the béchamel sauce. Then assemble the vegetables by arranging the strips rolled into a cylinder around the puff pastry and the sticks in the middle, alternating colors. Garnish with lime and basil leaves. Place the arch of the Parmesan tile on top to form a basket.