Vol-au-Vent Filled with Creamy Celeriac & Wild Mushrooms from 'Home Made Winter

Name: Vol-au-Vent Filled with Creamy Celeriac & Wild Mushrooms from 'Home Made Winter
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters (150 g) butter; 1 celeriac, peeled and cut into 1-inch (2-cm) chunks; 75 milliliters 1/3 cup crème fraîche; 1 egg, beaten; 300 grams 1/2 cups all-purpose flour; 1 Tbsp chopped fresh rosemary; 2 large cloves garlic, minced; 1 Tbsp ginger syrup from a jar of preserved ginger; 6 servings Ice water; 400 grams 14 ounces wild mushrooms, cleaned and torn or cut into equal pieces; 1 Tbsp olive oil; 1 onion, diced; 2 Tbsps raspberry vinegar; 1 large red onion, cut into thin rings; 50 milliliters tablespoons red wine; 6 servings Salt; 6 servings Salt and freshly ground black pepper; 1 liter 1/2 cups vegetable broth

Vol-au-Vent Filled with Creamy Celeriac & Wild Mushrooms from 'Home Made Winter might be just the side dish you are searching for. This vegetarian recipe serves 6. One portion of this dish contains around 10g of protein, 22g of fat, and a total of 444 calories. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up egg, olive oil, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Saute the onion in the oil over very low heat, and add the rosemary. When the onion is soft, add the wine, vinegar, and ginger syrup and season with salt and pepper. Simmer over low heat for another 15 minutes, until the ingredients are integrated. Set aside until ready to use.

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Salt And Pepper

Rosemary

Vinegar

Ginger

Onion

Syrup

Wine

Cooking Oil

Make the filling: Bring the broth to a boil.

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Broth

Add the celeriac and simmer until tender.

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Celeriac

Drain, reserving the broth. Set aside.

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Broth

Quickly saute the mushrooms in half the butter over high heat. Season with salt and pepper. Set aside.

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Salt And Pepper

Mushrooms

Butter

Melt the remaining butter in a large pan over medium heat.

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Butter

Equipment you will use

Frying Pan

Add the onion and saute until it begins to brown.

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Onion

Add the garlic and rosemary and saute for 2 minutes. Stir in the flour. Stir in the broth, cooking and stirring until the sauce is just thicker than yogurt. Stir in the crème fraîche and sherry. Cook the sauce until it’s thick. Stir in the celeriac and mushrooms.

Ingredients you will need

Creme Fraiche