|Carrots||2 , thinly sliced|
|Green beans||1⁄2 Pound|
|Broccoli florets||1⁄2 Pound|
|Mushrooms||4 Medium, sliced|
|Stalk celery||1 , finely chopped|
|Bean sprouts||1⁄4 Pound|
|Filo pastry sheets||5|
|Butter||5 Tablespoon, melted|
|Grated cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Fresh breadcrumbs||3 Cup (48 tbs)|
|Freshly ground black pepper||To Taste|
|Finely chopped fresh basil||1 Tablespoon|
|Chervil||1 Tablespoon (To Garnish)|
|Carrot||1⁄2 , cut in matchsticks (To Garnish)|
Blanch the carrots for 2 minutes, drain and set aside.
Trim and slice the beans and cook for 3 minutes in boiling water, drain and set aside.
Blanch broccoli florets for 3 minutes, drain and set aside.
Wash the leek well and slice the white part very finely.
Melt the butter and cook the leek over low-heat until it is soft.
Add the mushrooms to the pan.
Cook for 1 minute, then add the celery and cook for 1 minute.
Add the bean sprouts and the reserved vegetables and toss well.
Allow to cool.
Preheat oven to 375°F.
Brush 5 sheets of filo pastry with melted butter and place them one on top of the other.
Mix together the cheese and breadcrumbs and sprinkle half over the top layer of pastry.
Add the vegetables in a layer and sprinkle with the remaining cheese and crumbs.
Season with pepper and basil.
Roll up the pastry, seal and brush with melted butter.
Bake for 35 minutes.
Before serving, decorate with chervil and carrot sticks.