Vegetarian puff pastry Christmas Wreath

Koppert Cress

Koppert Cress

14th December 2020
Koppert Cress

Vegetarian puff pastry Christmas Wreath

120 min

Garden cress, Sakura cress, Paztizz tops, Bean Blossoms



  • • Garden cress 1 punnet • Sakura Cress 1 punnet • Paztizz tops 12 pieces • Bean Blossoms 4 pieces • Dried red lentils 90gr • Diced Shallots 80gr • Diced parsnip 90gr • Shredded kale and green cabbage 160gr • Medium garlic clove

Red wine and redcurrant jelly sauce

  • • Red wine 150ml • Gorgonzola cheese 75gr • Red currant jelly 1 tsp



• Cook the red lentils in boiling water, drain, refresh and leave in a sieve until use.
• Melt the butter in a saucepan and add the diced shallots, the diced parsnip and the chopped garlic. Let cook for 2 minutes and pour the red wine on top.
• Let reduce to almost dry and add the cooked white kidney beans, the kale and green cabbage. Cook for a further 3 minutes, mix in the cooked lentils,8 pieces of Paztizz top, ½ punnet of freshly cut garden cress and sakura cress.
• Lay the puff and make the Wreath, brush with one egg yolk and bake in an oven at 220C for 20 to 25 minutes.
• Serve with the wine sauce and the remaining of the cresses, paztizz tops and the Bean Blossom.

Red wine and redcurrant sauce

• Pour the wine into a small saucepan and add the Blackcurrant jelly.
• Add the gorgonzola cheese cut into small chunk and bring the liquid to boil.

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