Vol-au-Vent Filled with Creamy Celeriac & wild mushrooms with a red onion compote

Name: Vol-au-Vent Filled with Creamy Celeriac & wild mushrooms with a red onion compote
Cuisine: French
Ingredients: ice water; 1 egg, beaten; salt; ½ cup plus 2 tbsp (150 g) butter; ⅓ cup (75 ml) dry sherry or marsala wine; 2½ cups (300 g) all-purpose flour; 1 large red onion, cut into thin rings; 1 tbsp olive oil; 2 sprigs fresh rosemary; 2 tbsp raspberry vinegar; 3 tbsp (50 ml) red wine; 1 tbsp ginger syrup from a jar of preserved ginger; 1 tbsp ginger syrup from a jar of preserved ginger; salt and freshly ground black pepper; salt and freshly ground black pepper; ½ celeriac, peeled and cut into ¾-inch (2-cm) chunks; 4½ cups (1 l) vegetable broth; 3 tbsp (50 g) butter; 14 oz (400 g) wild mushrooms, cleaned and torn or cut into equal pieces; 2 large cloves garlic, minced; 1 onion, diced; 3 tbsp all-purpose flour; 1 tbsp chopped fresh rosemary; ⅓ cup (75 ml) dry sherry or marsala wine; ⅓ cup (75 ml) crème fraîche

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

This is a nice dish if you want a day without meat. The recipe makes about 6 vol-au-vents.

Ingredients

For the Compote

1 large red onion, cut into thin rings
1 tbsp olive oil
2 sprigs

Europe
France
Pie
Vegetarian
Winter
Mediterranean

Method

Make the compote first so that it can cool while you make the rest: Saute the onion in the oil over very low heat, and add the rosemary. When the onion is soft, add the wine, vinegar, and ginger syrup and season with salt and pepper. Simmer over low heat for another 15 minutes, until the ingredients are integrated. Set aside until ready to use.

Make the filling: Bring the broth to a boi