Colourful vegetable stew

Ingredients

Directions

1. 1

   Defrost the puff pastry sheets, place them on top of each other and roll out to a thickness of approx. 4 mm. Cut out approx. 12 circles with a round cookie cutter (4.5 cm Ø) and place them on a baking tray lined with baking paper. Grate the cheese finely and spread on the puff pastry. Roast sesame seeds in a dry pan until golden brown and sprinkle over the cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes.

2. 2

   Leave to cool. In the meantime, peel, wash and dice the potatoes. Clean carrots, cauliflower and leek. Peel carrots and cut into longish pieces. Wash the cauliflower and cut into florets. Wash the leek and cut into thick slices. Heat oil in a pot and fry the vegetables in it at medium heat for 3-4 minutes. Deglaze with broth and cook for about 15 minutes. Season to taste with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and chop finely.

3. 3

   Heat oil in a pot and fry the vegetables in it at medium heat for 3-4 minutes. Deglaze with broth and cook for about 15 minutes. Season to taste with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Shortly before the end of the cooking time, except for something to sprinkle, add to the stew and stir in. Arrange the stew in a terrine and serve sprinkled with parsley. Serve with the puff pastry thalers