This vegetable dish is a visually stunning as it mouth-wateringly delicious. Perfect to serve to vegetarians or for a meat-free weekend dinner with friends.
2-3
10
25
This vegetable dish is a visually stunning as it mouth-wateringly delicious. Perfect to serve to vegetarians or for a meat-free weekend dinner with friends.
Two good cups worth of vegetables, but into chunky pieces (I add cauliflower, broccoli, green beans, mushrooms and peas)
2 tbs. tomato puree
2 tbs. single cream
Salt and black pepper to taste
2-3 sheets of filo pastry (depends on their size)
25g butter, melted
Method
Heat the oven to 180C.
Cut the filo into 4” squares so you have 18 pieces. Brush 6 of them with butter and top with another sheet. Brush again, top again and butter one last time. Scrunch them up into flower shapes and bake in the oven for 15-18m or until golden and crisp.
Meanwhile, blanch all the veg except peas for 3 minutes. Drain.
Heat the oil in a saucepan, add the vegetables and stir fry for 1 minute. Add the sauces, puree and peas and bring to a simmer; cook for until the vegetables are done, 2-3 minutes. Add the cream and take off the heat.
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