Cornucopia with Mediterranean Vegetables

Make two cones the size of croissants from tin foil. Roll out the puff pastry to about the size of Din A5 and place around the aluminum cones.

Bake in the kitchen oven at 180 °C for 20 minutes. Prepare the puff pastry horns a few hours in advance.

Cook the celeriac, carrots, fennel, quartered shallots and artichoke in salted water for 10 minutes. Poach the leek, zucchini, broccoli and asparagus in salted water for 5 minutes.

In a sauté pan, sauté the shallots in a little butter, add the garlic, extinguish with vegetable soup and juice of a lemon. Beat two egg yolks in a bain-marie until stiff and fold in the butter. Season with salt and freshly ground pepper and keep warm.

Sauté the blanched vegetables in butter, season with a little organic vegetable stock powder, fold in the parsley and shape into the briefly baked cornucopias.

Arrange on a plate, pour over the thick sauce and sprinkle with the chives.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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