Ingredients
- 1 Petit Frais Shallot & Chives
- 500g of conchiglioni
- pine nuts
- 1 tablespoon of margarine
- 7 shallots, chopped
- 600g of chopped ceps
- 1 large glass of vegan white wine
- 1 kg of cut carrots
- 5 tbsp of candied onions
- 1 tablespoon of cornstarch
- 1 kubor + spices
- pepper
- salt
You can find a video detailing the recipe by clicking → here
Stuffing:
Start by toasting 100g of pine nuts in a large frying pan for 5 minutes.
Then add 1 tablespoon of margarine + 7 large chopped shallots + 600g of chopped ceps + salt. Mix and let cook on medium/high heat for 5 minutes.
Then add 1 large glass of white wine (Vegan) and 1 Petit frais shallot & chives.
Mix well and cook for another 5 minutes.
Add pepper
Stuff the Conchiglioni (as in the video) and keep them warm in a large oven dish at 60° until ready to serve.
Cream of carrot soup:
In a large saucepan, place 1kg of cut carrots, cover with water and cook for 25 minutes.
Then blend with 1 tablespoon of margarine until smooth.
GRAVY sauce with candied onions:
In a saucepan, pour 5 tablespoons of candied onions + 1 tablespoon of cornstarch.
Mix and add 300 ml of water, 1 Kubor, some gingerbread spices and salt.
Mix and let cook at a low boil for 10 minutes.
Present the plates as in the video and bon appétit ! 😊