Vegetable millefeuille with petals polenta

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I suggest to eat a light delicate dish, consisting of several layers of petals and fried polenta. With bright creamy cilantro sauce. An explanation for the unusual name - at the end of the recipe. Come...

Ingredients for Vegetable millefeuille with petals polenta

Step by step instruction of cooking Vegetable millefeuille with petals polenta

Шаг 1

First, I cooked the polenta: boil the milk and a thin stream pour the cornmeal and cooks, stirring occasionally, 5 minutes

Шаг 2

Removed from heat and added grated Parmesan cheese and 20 g of butter, well stirred, and cooled

Шаг 3

The form made the film and put it in the polenta.
Sent in the fridge for a couple of hours to harden

Шаг 4

Zucchini sliced in rings, salt and pepper and fried in olive oil

Шаг 5

Oil it is desirable to use good quality, cold pressed

Шаг 6

Of frozen polenta with a cookie cutter cut out the petals

Шаг 7

And also roasted in olive oil

Шаг 8

For beet stew in butter, fry until transparent chopped onions

Шаг 9

Added finely diced boiled beets.
Put out all together a few minutes, cooled, salt and pepper

Шаг 10

And added to vegetables cottage cheese and grated Parmesan

Шаг 11

For decoration made vegetable noodles: thinly sliced carrots, bell pepper, zucchini,
rolled in flour

Шаг 12

And fried in olive oil until it will turn brown

Шаг 13

You can now start the build:
on a plate put a circle of roasted zucchini,
in a spoonful of beet stew - did 4 layers

Шаг 14

For the sauce blend in a blender with the cilantro and cream, salt and pepper and smeared the top layer milfay and a little dripped on the dish

Шаг 15

For the sauce I took cream Parmalat. They are well whipped into a thick gentle cream

Шаг 16

The top layer is oiled cilantro sauce and decorated with vegetable noodles