Filo croquant with fermented vegetables and yogurt-nut cream

Name: Filo croquant with fermented vegetables and yogurt-nut cream
Ingredients: 100 ml Cooking cream; 45 ml Liquid concentrate mushroom; 250 ml Cooking cream; Crumble or rub of choice; Whole egg; 500 g Parsnip; 400 g White beans; Filo pastry; Garlic; Mushrooms; Leek; Preserving jars; Parsnip; 30 ml Liquid concentrate; Brine; 5 g Yogurt; Lemongrass; 5 g Mascarpone; Tarragon; Red chili pepper; Lemon balm; 8 g Nut mix; Rosemary; Aceto balsamico; Lemon balm; Olive oil; Tarragon; Lemon juice; Sorrel

A crispy filo pastry filled with fresh and tangy fermented vegetables, served with a quenelle based on yogurt. Approximate cost per person: €1.46.We understand that the cost price determines the margin. That is why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on the purchase costs. We inspire you with tasty, seasonal dishes, so you can optimally control your purchase and maintain a healthy margin.

Ingredients

Crumble or rub of choice

Whole egg

Filo pastry

100mlCooking cream

45mlLiquid concentrate mushroom

400gWhite beans

250mlCooking cream

500gParsnip

30mlLiquid concentrate

Garlic

Mushrooms

Leek

Preserving jars

Parsnip

Brine

Lemongrass

Tarragon

Red chili pepper

Lemon balm

Rosemary

5gYogurt

5gMascarpone

8gNut mix

Aceto balsamico

Lemon balm

Olive oil

Tarragon

Lemon juice

Sorrel

Preparation

Cut out filo dough and place in the desired shape.
Brush thinly with egg (optionally add a crumble or rub) and bake at 180°C for 6 minutes.

Make a broth from 30 grams of liquid concentrate with 2 liters of water. (good for +/- 20 portions)
Cook the soaked beans in this broth until done.
Blend until smooth in a food processor with 100 grams of cooking cream and 100 grams of broth.

Make a broth from liquid concentrate with 2 liters of water. (good for +/- 30 portions)
Cook the parsnip with cooking cream in this broth until done.
Blend until smooth.

Dissolve the salt in the water.
Clean the preserving jars thoroughly.
Wash the vegetables and cut into the desired shape.
Fill the jar ¾ full with vegetables, optionally add flavorings of your choice, and fill with brine.
Place a sandwich bag filled with water on top to cover and keep everything submerged.
Leave at room temperature for at least 4 days for a nice flavor.