Carrot seedling in croissant

Ingredients

Directions

1. 1

   Let the dough sheets rest at room temperature for about 10 minutes. Remove half of the dough sheets from the package. Close the rest of the dough well and use it for other purposes. Cut dough sheets into rectangles (approx. 10 x 15 cm).

2. 2

   Brush them with oil and lay them on top of each other so that they do not dry out. Roll up 10 rectangles in the shape of a bag using 10 metal cones (3.5 cm Ø; Schillerlocken cone). To do this, place the tip of the cone on the edge of one long side and roll the dough around it.

3. 3

   Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 6 minutes until golden brown. Remove from the oven, let it cool down on a cake rack and remove metal cones.

4. 4

   Process remaining rectangles in the same way.

5. 5

   Mix oat flakes and egg and let it stand for about 30 minutes. Peel, wash and finely grate the carrots. Clean, wash and finely grate the zucchini. Peel and finely dice onions. Peel garlic and chop very finely.

6. 6

   Wash parsley, shake dry and chop finely. Mix sour cream, quark, parsley and half of the onions. Season with salt and pepper. Mix carrots, remaining onions, garlic, zucchini and starch into the oatmeal egg mixture.

7. 7

   Season vigorously with salt and pepper.

8. 8

   Form 35 small planters from the mixture (stick something). Heat 3 portions of clarified butter in a frying pan, fry 3 portions of vegetable in it at medium heat until golden brown, turning.

9. 9

   Remove from the pan. Just before eating, put some dip into the filo pastry bags, place a plant on each and garnish with thyme and chervil. Add the rest of the dip and the plant.