Vegetable Croissants Recipe
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.
– 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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