Vegetable blinis with bell pepper, ricotta and walnut cream

Blinis

1. Peel and steam the potatoes until cooked, mash them to obtain a purée, and then mix with the butter, salt, and pepper.
2. Wash the zucchini and cut into thin julienne strips.
3. Peel and julienne the carrots.
4. Peel and chop the onions.
5. Drizzle olive oil into a hot frying pan and sauté the onions and julienned vegetables, then stir into the purée.
6. Mix the purée with the egg yolks until just combined. Do not overmix.
7. Beat the 4 egg whites until stiff, then gently fold them into the purée with a spatula and add the 20 g (1½ tbsp) of melted butter.
8. Cook the blinis by spooning small mounds of the batter into an oiled crêpe pan.

Bell pepper cream

1. Wash and core the peppers, then place them in a baking dish with the garlic cloves. Season, drizzle with oil, and bake in the oven for 30 minutes at medium heat (350° F / 180° C).
2. The peppers and garlic cloves should be cooked until tender and slightly browned.
3. Peel the peppers and garlic cloves and place them in a blender with the paprika, walnuts, thyme, salt, and pepper.
4. Add the ricotta and fold in with a fork.
5. Adjust the seasoning and serve with the vegetable blinis.