Vegetable Croissants Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Croissants4
 Broccoli1/4 Cup (16 tbs)
 Cauliflower1/4 Cup (16 tbs)
 Carrots1/4 Cup (16 tbs), julienned
 Celery1/4 Cup (16 tbs), diced
 Leek1/4 Cup (16 tbs), finley sliced
 Sweet red pepper1/4 Cup (16 tbs), diced
 Cheddar Cheese1/4 Cup (16 tbs), grated
 Bechamel1/4 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.
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