Quick Turmeric Vol-au-Vent with Fries
Quick vol-au-vent: chicken breast, mushrooms, carrots and peas in a creamy broth sauce seasoned with turmeric.
Axelle's quick vol-au-vent: chunks of chicken breast, mushrooms, carrots and peas in a creamy turmeric sauce, served with fries. « Quick turmeric vol-au-vent, with fries! »
The sauce is a butter and flour roux thinned with half a liter of broth, then mellowed with a little cream and lemon juice. The chicken and mushrooms cook separately before joining it.
No puff pastry shells here: the vol-au-vent is served on the plate, as it often is in Belgium.
Ingredients and directions
- Prep time15 min
- Cook time40 min
- Total55 min
- DifficultyEasy
- Cooking methodStovetop
Ingredients
servings
Directions
- Cut the chicken breasts into small pieces; clean and slice the mushrooms.
- Cook the chicken in a little butter, stirring, then add the mushrooms toward the end.
- Melt the butter, add the flour and stir gently to make a smooth roux.
- Pour in the broth a little at a time to thicken the sauce, then add the lemon juice, turmeric, cream, salt and pepper.
- Add the chicken, mushrooms and the cooked carrots and peas to the sauce.
- Serve piping hot with fries.
Equipment
- Skillet
- Saucepan
- Whisk
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