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Root vegetables in pastry
45 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 623
  • Fat about 40g
  • Carbohydrates about 50g
  • Protein about 12g
This is needed
This is needed for 4 people
Root vegetables
  • 300 g parsley root, peeled, halved lengthwise
  • 300 g carrots, quartered lengthwise
  • 200 g Jerusalem artichoke x.x
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • 2 tbsp olive oil
  • 2 garlic clove, squeezed
  • 300 g leek, cut into thin rings
  • 1 red chilli pepper, finely chopped
  • 150 g cream cheese with herbs
  • 0.25 tsp salt
  • 50 g dried sour apricots, finely chopped
  • 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
  • 1 egg, beaten
  • 1 tsp sea salt
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And that's how it's done
And that's how it's done
Root vegetables
Place the parsley root, carrots, Jerusalem artichokes and oil on a baking tray lined with baking paper, mix, season with salt.
To roast
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove the vegetables, allow to cool slightly.
Heat the oil in a non-stick frying pan, add the garlic and chilli pepper, sauté. Add the leek and sauté for approx. 7 mins. Mix in the cream cheese and apricots, season with salt.
Roll out the pastry on a baking tray along with the baking paper, cut a strip (approx. 4 cm wide) from one of the narrow ends, chill ready for the garnish. Spread ¾ of the filling over the remaining pastry. Top with the root vegetables, then spread the remainder of the filling on top. Brush the edges of the pastry with a little egg, fold loosely over the vegetables, press down firmly. Cut out stars from the reserved strip of pastry, place along the seam, brush the pastry with the remainder of the egg, season with salt.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, cut into slices.