For 4 people
Preparation time: 20 min
Cooking time: 10 min
200g cooked chestnuts
1 small bunch of chervil
8 sheets of filo pastry
1 garlic clove
A few anise seeds or anise oil
100ml liquid creme fraiche or cream
1 bunch of parsley
Salt and pepper
Peel the carrots and cut them into sticks of 0.5cm x 6cm.
Melt a knob of butter in a frying pan, sweat the thinly sliced onion, add the carrots and chestnuts.
Remove the orange zest. Squeeze the orange and glaze the carrots with the juice.
Season with salt and pepper and sprinkle the finely chopped chervil in. Let your mixture cool a little.
Mark out squares of 15cm x 15cm on each sheet of filo pastry. Using a brush, spread the melted butter onto each square and place a spoonful of carrot on one edge. Fold in the left and right edges roll it all up. Place on a baking tray and cook in a hot oven at 180°C for 10 minutes.
Prepare the sauce: sweat the crushed garlic, finely chopped shallot and anise seeds, glaze with a dash of white wine, add the cream and crushed parsley and leave to reduce until it has a thickish consistency.
Put it all in a blender, filter in a fine sieve and add seasoning as required.
Serve the rolls straight from the oven, accompanied with the parsley sauce.