Recipe for Vegetarian Millefeuille

Peel the vegetables. Cook the kohlrabi in boiling salted water for about 30 minutes. Cut them into slices about 1/2 cm thick. Slice the tomatoes and beets into slices of the same thickness.

Finely chop the small sticks of green onions, wash the salad leaves and aromatic herbs, and dry them.

Stack a millefeuille on each plate on a leaf of lettuce, interspersing the slices of vegetables and placing a few sticks of white onions on each slice. Garnish with herbs, add the small seeds, and serve with a vinaigrette.

To finish This recipe is also available on my blog.