200g frozen puff pastry
2 medium onions, chopped
2 sachets of light beef broth dissolved in 2 liters of boiling water
1 small cauliflower, separated into florets
1 small broccoli, separated into florets
1 medium zucchini, cut into cubes
1 medium carrot, cut into cubes
1/2 cup of grated chayote, cut into cubes
1/2 cup of finely chopped garlic
Salt, black pepper, and Ajinomoto to taste
100g freshly grated Parmesan cheese
1 lightly beaten egg yolk for brushing
200g frozen puff pastry
2 medium onions, chopped
2 sachets of light beef broth dissolved in 2 liters of boiling water
1 small cauliflower, separated into florets
1 small broccoli, separated into florets
1 medium zucchini, cut into cubes
1 medium carrot, cut into cubes
1/2 cup of grated chayote, cut into cubes
1/2 cup of finely chopped garlic
Salt, black pepper, and Ajinomoto to taste
100g freshly grated Parmesan cheese
1 lightly beaten egg yolk for brushing
Thaw the puff pastry and reserve
In a pan, sauté the onion and 1 cup of broth over medium heat for 3 minutes
Add the remaining broth and all vegetables
Cook for another 3 minutes or until the vegetables are al dente
Season with salt, pepper, and Ajinomoto
Portion into ramekins, sprinkle with cheese, and reserve
Roll out the puff pastry to a thickness of about 1/8 inch (3 mm) and cut into 10 discs, each slightly larger than the diameter of a ramekin
Place each disc on top of a ramekin, pressing gently to adhere
Brush with egg yolk and bake in a preheated moderate oven (180°C) for 15 minutes or until golden brown
Serve hot.
