Vegetable Roses

10 - 12 SERVINGS


Ingredients

1 roll of puff pastry
2 zucchini
2 parsnips
2 turnip roots
250 g plain yogurt or curd cheese
2 tbsp. crème fraîche
2 tbsp. soy sauce
2 tbsp. BIO PLANÈTE Toasted Sesame Oil Virgin and some extra to sprinkle the roses
½ tsp. freshly crushed garlic
4 tbsp. golden yellow sesame seeds

Wash vegetables and produce thin slices using a knife or slicer. Afterwards, place in salted, boiling water for 5 minutes, then drain carefully. Heat oven to 180°C. Unroll puff pastry, cut on the longer side horizontally into strips of roughly 4 cm. Mix yogurt, crème fraîche, soy sauce, sesame oil, and fresh garlic and spread on pastry strips. Lay vegetable slices on pastry in a row, they should overlap like roof tiles and protrude over the pastry on one side. Fold pastry strip in the middle and roll it up. Center each roll in a muffin tin, sprinkle with sesame and sesame oil. Bake for 40–45 minutes.