Vegetable Vol Au Vents Recipe

Vegetable Vol Au Vents
submitted by bahuja2001 at ifood.tv

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Courgette1 , sliced
 Red pepper1⁄2 , diced
 Green pepper1⁄2 , diced
 Broccoli4 Ounce, broken into small florets (125 Gram)
 Cooked vol au vent cases4 (4 Inch Vol-Au-Vent Pastry Cases)
For cheese sauce
 Butter1 Ounce (30 Gram)
 Flour2 Tablespoon
 Ground black pepper To Taste
 Dry mustard powder1⁄4 Teaspoon
 Milk8 Fluid Ounce (250 Milliliter)
 Finely chopped fresh parsley1 Tablespoon
 Snipped fresh chives1 Tablespoon
 Cheddar cheese2 Ounce, grated (60 Gram)

Nutrition Facts

Serving size

Calories 1337 Calories from Fat 113

% Daily Value*

Total Fat 90 g139.1%

Saturated Fat 7.8 g39%

Trans Fat 0 g

Cholesterol 36 mg

Sodium 130.6 mg5.4%

Total Carbohydrates 118 g39.4%

Dietary Fiber 2.5 g9.9%

Sugars 5.8 g

Protein 24 g49%

Vitamin A 34% Vitamin C 127.3%

Calcium 20.7% Iron 7.6%

*Based on a 2000 Calorie diet

Directions

1. Place courgette, red and green pepper and broccoli in a microwave-safe dish, cover and cook on HIGH (100%) until just tender.
2. To make sauce, place butter in a microwave-safe jug and cook on HIGH (100%) for 20 seconds or until butter melts. Stir inf flour, black pepper to taste and mustard. Blend in milk and cook on HIGH (100%) for 2-3 minutes or until sauce thickens. Stir twice during cooking. Stir in parsley, chives, cheese and cooked vegetables.
3. Heat vol-au-vent cases on HlGH (100%) for 1-2 minutes, then vegetable mixture.
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