Ingredients for 4 persons:
1 savoy cabbage (about 750 g),
150 g shallots
1 leek
1 carrot
150 g potatoes
50g hazelnuts
2 tablespoons olive oil
1/4 l vegetable broth
100 ccm white wine
½ cup sour cream (100 g)
iodized salt, freshly ground pepper
cayenne pepper
4 slices frozen puff pastry
1 egg yolk
70 g Gruyère cheese
For the sauce:
1 bunch chervil
1 shallot
1 tablespoon butter or margarine
½ cup cream (100 g)
salt
ground pepper
1 - 2 tablespoons light sauce thickener
Preparation:
1. Clean savoy cabbage, cut into quarters and cut out the stalk, cut savoy cabbage quarters crosswise into strips about 1 cm wide. Peel and quarter shallots. Clean leek, cut lengthwise, rinse and cut into thin strips. Peel and dice carrot and potatoes.
2. Sauté potatoes, vegetables, shallots and hazelnuts briefly in hot olive oil. Add broth, wine and sour cream, stir and cover. Cook for about 15-20 minutes. Season savoy cabbage with salt, pepper and cayenne pepper to taste.
3. Defrost puff pastry according to package directions. Cut out 1 large circle 1 cm larger than the surface of the soup tureen. Mix egg yolk and 1 tablespoon water. Brush the outer upper edge of the tureen with the egg yolk. Grate cheese. Fill savoy cabbage in the terrine. Sprinkle with cheese. Place the puff pastry circle on the terrine and press the edges well. Brush the pastry with the remaining egg yolk. Immediately place the terrine on the rack of the preheated oven and bake at 200 (convection oven 170 degrees, gas mark 3) for about 10 - 12 minutes until golden brown.
4. For the sauce, rinse the chervil, pat dry and chop finely. Peel shallot, dice and sauté in hot fat until translucent. Add 1/8 l vegetable stock, add cream and chervil. Bring to a boil, season to taste and thicken with sauce thickener. Serve the sauce with the savoy cabbage.
Preparation time approx. 70 minutes
Per serving approx.:
Calories: 593
joules: 2484
Protein: 17,8 g
Fat: 47,6 g
Carbohydrates: 20 g
(FoodCentrale by ddp images)
