Vegetable Croissants Recipe
Ingredients
| Croissants | 4 | |
| Broccoli | 1/4 Cup (16 tbs) | |
| Cauliflower | 1/4 Cup (16 tbs) | |
| Carrots | 1/4 Cup (16 tbs), julienned | |
| Celery | 1/4 Cup (16 tbs), diced | |
| Leek | 1/4 Cup (16 tbs), finley sliced | |
| Sweet red pepper | 1/4 Cup (16 tbs), diced | |
| Cheddar Cheese | 1/4 Cup (16 tbs), grated | |
| Bechamel | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
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.
Chef
