Vegetarian Christmas wreath


(For 4 portions)


  • 1 punnet Garden Cress
  • 1 punnet Sakura Cress
  • 12 pcs Paztizz Tops
  • 4 pcs Bean Blossoms
  • 90gr dried red lentils
  • 80gr diced shallots
  • 90gr diced parsnip
  • 160gr shredded kale and green cabbage
  • 2 pcs medium garlic clove (chopped)
  • 100gr cooked white kidney beans
  • 200ml red wine
  • 60gr butter
  • 1 piece egg yolk
  • 400gr puff pastry
  • fine salt and white ground pepper

Red wine and red currant jelly sauce:

  • 150ml red wine
  • 75gr Gorgonzola cheese
  • 1 tsp red currant jelly



  • Cook the red lentils in boiling water, drain, refresh and leave in a sieve until use. 
  • Melt the butter in a saucepan and add the diced shallots, the diced parsnip and the chopped garlic. Let cook for 2 minutes and pour the red wine on top. 
  • Let reduce to almost dry and add the cooked white kidney beans, the kale and green cabbage. Cook for a further 3 minutes, mix in the cooked lentils,8 pieces of Paztizz top, ½ punnet of freshly cut garden cress and sakura cress. 
  • Season to taste and let cool down. 
  • Lay the puff and make the Wreath, brush with one egg yolk and bake in an oven at 220C for 20 to 25 minutes. 
  • Serve with the wine sauce and the remaining of the cresses, Paztizz Tops and the Bean Blossom. 

Red wine and red currant jelly sauce:

  • Pour the wine into a small saucepan and add the blackcurrant jelly. 
  • Add the gorgonzola cheese cut into small chunk and bring the liquid to boil. 
  • Whisk constantly from the start of the cooking process, it will help the cheese and jelly to dissolve into the wine. 
  • Reduce for one minute and pass the sauce through a fine sieve. 
  • Reserve until use. 

Recipe: Franck Pontais

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