Vegetable Mille-Feuille
2 servings
30 minutes
Vegetable millefeuille is an exquisite dish of French cuisine that combines delicate layers of baked vegetables and an airy cream based on avocado and lemon juice. Its origin is inspired by classic French layered desserts, but here natural products rich in vitamins and fresh aromas are used instead of dough. The rich taste of beetroot, the lightness of zucchini, and the creamy texture of avocado create a harmony complemented by refreshing parsley and hints of lemon. It is the perfect dish for a light dinner or an impressive presentation at a festive table. It can be served as a standalone appetizer or as a side dish to heartier meals. The finishing touch is a sprinkle of sesame seeds that adds a nutty flavor and exquisite crunchiness. Vegetable millefeuille is a celebration of taste and aesthetics on your plate!
1
Boil one medium-sized beet, cool it down, peel it, and slice it into even thin rounds.
- Beetroot: 1 piece
2
Peel half a zucchini, equal in size to a beet, and cut it into even thin slices.
- Zucchini: 0.5 piece
3
Put peeled avocado, parsley, lemon juice, salt to taste, a little water in the blender, and blend until a smooth cream consistency.
- Avocado: 1 piece
- Parsley: 100 g
- Lemon juice: 2 tablespoons
- Sea salt: to taste
- Water: 2 tablespoons
4
Place a circle of beet on a serving plate - spread with cream, then a circle of zucchini - spread with cream. Continue layering as many levels as you like.
5
Garnish with greens and sesame.
- Sesame seeds: 1 tablespoon
