How To Make Danish Tarteletter | Vegan

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut all vegetables in small cubes.

Cook the carrot cubes for 5 minutes.

Add mushrooms and cook for another 5 minutes.

Add the rest of the vegetables and cook for about 5-10 minutes (until they're almost completely soft).

Add 1 big tbsp of butter.

Add 1 1/2 tbsp of flour.

Stir and cook the paste for about 2-3 minutes (to cook the flour out, so it doesn't taste like flour).

Add a little plant milk at a time while stirring.

Add the stock cube, asparagus water, 1 tsp nutmeg and 4 tbsp of cream and stir well.

Add the vegetables, the asparagus from the tin and parsley.

Add the filling to the warm tartlets.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens