Stuffed spinach, vegetable stock reduced

Preparation

1. Stuffing mix 5 seeds:

In a saucepan, Cook the mix of  5 cereals  for 10 minutes in salted boiling water. Drain and set aside.

In a saucepan, brown the onion, garlic, carrots and turnip previously cut into small cubes in a bit of olive oil. Moisten then let cook until evaporated, over low heat. (If the carrots are not cooked put water again).

In a bowl, mix everything. Add the parsley, chervil, and green chilli. Add salt, pepper, and add a bit of Espelette chilli.

2. Spinach leaves:

Blanch 30 seconds the leaves in  very salty boiling water. Cool them in ice water. Set aside them on a paper towel.

3. Small boxes:

Stuff spinach leaves with the mix.

4. Vegetable broth reduced:

In a casserole put a stock cube in 500ml of water, reduce gently. When the stock is quite reduced and concentrated in taste, add the juice of lime, and then add the potatoes starch diluted in a little of cold water. Stir until the mixture thickens, then season.

Put the stuffed spinach leaves in sauce to warm them up, slowly.

5. Peel carrot chips

Dive a few minutes the carrot peels in hot oil. Remove to a paper towel, add salt.

Plate up.