Mille-feuilles of beetroot and zucchini with Roquefort cheese

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Mille-feuilles of beetroot and zucchini with Roquefort cheese

Mille-feuilles of beetroot and zucchini with Roquefort cheese






Ingredients
Number of persons
-
4
+

4 medium-sized red beets

1 zucchini of the same diameter as the beets

1 tablespoon of olive oil

100 g of Roquefort cheese

10 cl liquid cream

1 shallot

basil leaf

Pepper




Preparation
TOTAL TIME: 50 MIN
Preparation time: 40 min
Cooking time: 10 min
Step 1
Cook the beets 30 min in the pressure cooker.
Stage 2
Peel them and cut them into thick slices (about 4 to 5 slices per beet).
Step 3
Cut the zucchini into slices as thick as the beet slices. Then brown them on both sides in a frying pan with olive oil. They should soften but remain a little crunchy.
Step 4
Finely chop the shallot and add it to the Roquefort crushed with a fork. Whisk in the liquid cream and add pepper and chopped basil to taste.
Step 5
Arrange the mille-feuilles by alternating slices of beetroot, courgette and Roquefort cream. Be careful not to use too much cream, otherwise it will overflow and the taste of the cheese will overpower the vegetables. Finish with a slice of beet topped with a little cream and decorate with a basil leaf.
Step 6
Leave in a cool place while waiting to serve, but it can also be prepared at the last minute.
Step 7
Enjoy your meal
I add my grain of salt





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