Rinse and clean all vegetables. Cut cauliflower and broccoli into carrots, kohlrabi, roses and parsley root into sticks. Score Brussels sprouts crosswise on stem.
Blanch vegetables individually and rinse in iced water. All vegetables must have the same firmness so that they end up cooked on the spot.
Coat an ovenproof dish with a little olive oil and pour in the vegetables, shrimp and parsley. Season with salt, pepper and fresh nutmeg. Drizzle a little olive oil over the top. Roll out the puff pastry 3-4 cm larger than the mold. Cut a small hole out of the dough. Brush the edge of the pastry with egg yolk, cover the mold with it and press the edge firmly smooth.
Brush the surface with egg yolk and bake in a heated oven for about 15 minutes.
Bring to the table in the form and open the dough only at the table.