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Vegetarian Eclair

  • For the puree
  • 300 gr carrots
  • 300 gr potatoes
  • 50 gr butter
  • For the sauce
  • 400 gr peeled and pitted tomatoes
  • 1 large onion and 1 garlic clove
  • 1 tablespoon olive oil
  • 1 teaspoon basil, finely chopped
  • 80 gr cream
  • salt and pepper
  • Vegetable decoration
  • 200 gr cauliflower cooked al dente
  • 100 gr green beans cooked al dente
  • 100 gr carrot sticks cooked al dente
  • 100 gr diced red pepper
  • 1 tablespoon olive oil
  • salt and pepper

Boil the carrots and potatoes in salted water. Drain carefully, mix to a puree and season with salt, pepper and butter.

Heat the olive oil with the garlic clove, cut in two. When the oil is hot, add the onion and tomato. Leave to cook on a medium heat, add pepper and salt. Bring the cream to a boiling point, pour over the tomato sauce and finish with freshly cut basil.

Vegetable decoration
Heat the olive oil, add the vegetables and season with salt and pepper. Cut off the tip of the éclairs in the length, fill with the carrot puree, add the top on again. Put on a heated plate. Put some sauce on the plate and decorate with the vegetables. Finish with some fresh basil leaves.