Vegetarian ragout fin

Ingredients for 3 servings:

• 3 puff pastry pies (queen pies)
• 1 small onion(s), red
• 1 m.-sized carrot(s)
• 4 stalk(s) celery with greens
• some rapeseed oil
• 200 ml vegetable stock
• 3 tsp, heaped almond butter
• some Worcestershire sauce
• some lemon juice
• possibly cashew nuts, ground
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

the vegetarian version of a classic

Dice the onion, celery stalks, and carrot. Finely chop the green parts of the celery stalks and set aside. Heat a little oil in a pan and sauté the diced onion until translucent. Add the diced celery and carrot and sauté for about 5 minutes. Now pour in the vegetable stock, then stir in the almond butter and simmer for another 5 minutes. In the meantime, prepare the queen pies according to the package instructions. Season the vegetables with salt and pepper and, if desired, thicken with a little ground cashews. The vegetables should have a creamy consistency. Finally, finish with a little lemon juice and a dash of Worcestershire sauce. Add the celery leaves. Cut off the tops of the pies and pour in the vegetable sauce. As a starter, this amount makes three servings; as a main course, it’s a sophisticated single meal.