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Five cheeses béchamel vol-au-vent, sautés zucchini and mushrooms

Poultry

Vol-au-vent garnish with turkey, five cheeses béchamel sauce, serve with zucchini and mushrooms sautés with shallots and tyme.

Ingredients

Recipe for 4 portions

For the vol-au-vent

400 Gr

Turkey

4 Unit(s)

Store-bought patty shells

200 Ml

Frozen green peas

1 Unit(s)

Carrot

1 Unit(s)

Red pepper

250 Ml

Chicken stock

For the béchamel

35 Ml

Butter

35 Ml

Flour

1 Liter(s)

Milk

250 Ml

5-cheese mix

30 Ml

Dijon mustard

For the vegetables

2 Unit(s)

Zucchini

400 Gr

Button mushrooms

2 Unit(s)

French shallot

6 Sprig(s)

Thyme

6 Sprig(s)

Parsley

6 Sprig(s)

Chives

2 Clove(s)

Garlic

Preparation time: 30 min

For the preparations

Dice the turkey, the carrots and the red pepper.Cut the zucchini and the mushrooms in big cubes, ciselez the shallots and chop the chives.Chop the parsley and the garlic.
Fot the vol-au-vent

In a pot bring the stock to boil put the carrots cover it and let it cook for five minutes.Slow the heat, add the turkey, the peas, the pepper and cook it 5 more minutes, remove and reserve.In a sauce pan melt the butter, add the flour and wisk it well. Pour the milk gently and cook it until you get a smooth béchamel, add the cheese and the mustard.Pour the béchamel on the turkey and vegetables mix.
For the vegetables

In a pan with oliv ol sweat the shallots, the garlic and the tyme.Add the vegetables and sauté it for 8 to 10 minutes. Remove from the stove and add the chive and the parsley.
For the platting

Re-heat the vol-au-vent in the oven 5 minutes.Put the vol-au-vent on a plate, pour the mix of turkey and vegetables on the top, garnish with the vegetables on the side, finish the decoration with some paprika.