Vegetable Blossoms

#1

vegetarian

starter

medium

INGREDIENTS FOR 4 PERSONS

• 4 layers of filo pastry
• 1 large beetroot
• 1 zucchini
• 1/2 sweet potato
• 1/4 celery root
• 1 tbsp. Tomami Umami
• 1 clove of garlic
• 1 spring onion
• 2 eggs
• 150 g sour cream
• 50 g Parmesan
• 1/2 tsp. salt
• pepper
• 100 g butter

INSTRUCTIONS

Cut the vegetables into thin slices and blanch separately.
Melt the butter in a saucepan and let it brown slightly. Finely chop the onions and garlic, then mix with eggs, sour cream, Parmesan, salt, pepper and Tomami Umami. Cut the filo pastry into 11 cm x 11 cm squares and spread with butter. Place 3 pastry squares at right-angles into the depressions in the greased muffin tray. Spread 1 ½ tbsp. of the sour cream mixture onto the filo squares. Arrange the vegetable slices spirally in the shape of rose from the outside to inside. Brush with brown butter and bake at 180 degrees for about 20 minutes in a convection oven