For this vol-au-vent sauce, I chose carrots, corn, and green peas as vegetables, but there are so many possible variations: mushroom, zucchini, celery, squash… To complete it all, you can serve the vol au-vent with a salad!



  • Author: Sophie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6


  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 cups milk
  • pepper, to taste
  • 6 vol-au-vents
  • 2 tbsp olive oil
  • ½ cup carrot, cut in small cubes
  • ½ cup corn
  • ½ cup peas


  1. Preheat oven to 350° F.
  2. In a bowl, dilute the cornstarch with the water. Pour mix into a saucepan over high heat. Add milk and pepper.
  3. Bring to boil, stirring until the mixture thickens. Reserve.
  4. Place the vol-au-vents on a baking sheet. Heat in the oven for 10 minutes.
  5. Meanwhile, heat the oil and cook the carrots in a pan over medium-high heat for 8 minutes, stirring occasionally. Add corn and peas. Cook for another 5 minutes.
  6. Pour the vegetables into the milk mixture and reheat if necessary.
  7. When serving, garnish vol-au-vents generously with the sauce.

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