- For 4 persons person
- Preparation 25 min.
Peel and dice your roots in 1cm cubes, sweat them gently in a skillet with a bit of butter until they soften. Distribute them between the soup bowls or ramekins, adding a piece of cheese, some chopped herbs and enough chicken stock to half fill the ramekins.
Brush a 1cm band around the underside of the pastry lids and press them firmly on to the rims of each ramekin and put them in a cool place to rest, so that the egg seals the bowls.
Preheat the oven to gas mark 6 (180 degrees Centigrade) and use any remaining egg to brush the tops of the pastry lids before they go into the oven.
Cook for abut 10 minutes and serve immediately.