Name: Vol-au-Vent Filled with Creamy Celeriac & wild mushrooms with a red onion compote
Yield: Serves 4
Cuisine: French
Ingredients: ⅓ cup (75 ml) crème fraîche; 3 tbsp all-purpose flour; ½ cup plus 2 tbsp (150 g) butter; 2 sprigs fresh rosemary; 3 tbsp (50 ml) red wine; 1 large red onion, cut into thin rings; 1 tbsp olive oil; 1 tbsp ginger syrup from a jar of preserved ginger; salt and freshly ground black pepper; 2 tbsp raspberry vinegar; 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; 1 tbsp chopped fresh rosemary; ⅓ cup (75 ml) dry sherry or marsala wine; 1 egg, beaten; ice water; salt; 2½ cups (300 g) all-purpose flour

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

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

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Ingredients

For the Compote

Method

Part of