Vegetable Croissants Recipe

Summary

Health IndexAverageCuisineAmerican
CourseMain DishMethodBaked
Main IngredientVegetable

Ingredients

 
4 croissants
 
1/4 cup (60 ml) broccoli, cut into tiny flowerets
 
1/4 cup (60 ml) cauliflower, cut into tiny flowerets
 
1/4 cup (60 ml) carrots, julienned
 
1/4 cup (60 ml) celery, diced
 
1/4 cup (60 ml) leek, finely sliced
 
1/4 cup (60 ml) sweet red pepper, diced
 
1/4 cup (60 ml) grated Cheddar cheese
 
1/4 cup (60 ml) bechamel sauce
 
Salt and pepper

Directions

–  Preheat oven to 400 °F (205 °C).
–  Slice croissants in half and set aside.
–  In a saucepan filled with lightly salted boiling water, blanch vegetables for 2 minutes. Rinse under cold running water. Drain.
–  In a bowl, mix blanched vegetables, cheese and bechamel sauce. Season with salt and pepper.
–  Spoon mixture into croissants. Bake for 12 minutes.

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