Recipe
1/2 medium sized pumpkin
1 medium sized sweet potato
2 dl of Brussels sprouts
2 carrots
2 dl of mushrooms (we used chanterelles)
1 onion
2 cloves of garlic
Rosemary
2.5 dl cooking cream
1 vegetable broth cube
1 tablespoon cornstarch
1/2 L of water
1/2 package (250g) puff pastry
Peel and cube all the vegetables (slice the Brussels sprouts and mushrooms). Place the vegetables in a pan with butter and sauté until they soften, about 10–12 minutes. Remember that when heating a carbon steel pan, it’s best to let it heat up empty; once the pan is hot, you can add the butter and vegetables. Add salt, pepper, rosemary, and other herbs to taste.
Bring water to a boil in a pot and add the vegetable broth cube and cream. In a separate bowl, mix the cornstarch with water until smooth. Pour the cornstarch water into the cream mixture and stir well. Pour the cream mixture over the vegetables. Cover the pan with puff pastry sheets and press down the edges so that no pastry remains outside the pan. Make a few holes in the pastry so it doesn’t puff up. Bake in the oven at 175 degrees for 20–30 minutes or until the top is golden brown.
