Moulds used:

Flexipan^® Mini Muffins

Ref 1031

• 300 g courgettes
• 300 g carrots
• 300 g turnips
• 60 g butter
• Salt and pepper
• 1 roll of shortcrust pastry

Pre-heat the oven to 180°C, Gas Mark 4 and put the Flexipan® Mini-muffins Ref 2031 tray onto an aluminium sheet.
Make julienne slices using the mandolin with the washed non peeled courgettes, the carrots and the turnips.

Gently fry the carrots julienne for about two minutes in a little butter, then add the courgettes and the turnips. The vegetables should remain crispy so do not cook longer than 5 to 6 minutes.

Season with salt and pepper and mix well so that the different colours are evenly distributed.
Place these vegetables in the holes of the tray.
Cover each hole with a 5 cm (2") diameter disk of shortcrust pastry.

Bake for around 20 minutes.
Remove the baking tray and let it stand for 4 to 5 minutes before turning out.
Serve very hot with meat or fish dishes.