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Vegetable Croissants

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Ingredients
  Croissants 4
  Broccoli 60 Milliliter, cut into tiny flowerets (1/4 Cup)
  Cauliflower 60 Milliliter, cut into tiny flowerets (1/4 Cup)
  Carrots 60 Milliliter, julienned (1/4 Cup)
  Celery 60 Milliliter, diced (1/4 Cup)
  Leek 60 Milliliter, finely sliced (1/4 Cup)
  Sweet red pepper 60 Milliliter, diced (1/4 Cup)
  Grated cheddar cheese 60 Milliliter (1/4 Cup)
  Bechamel sauce 60 Milliliter (1/4 Cup)
  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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1410 Calories from Fat 775

% Daily Value*

Total Fat 87 g133.1%

Saturated Fat 35 g175.1%

Trans Fat 0 g

Cholesterol 544.8 mg181.6%

Sodium 2763.8 mg115.2%

Total Carbohydrates 103 g34.2%

Dietary Fiber 11.6 g46.4%

Sugars 40.1 g

Protein 59 g117.1%

Vitamin A 310.8% Vitamin C 285.1%

Calcium 88.9% Iron 24.4%

*Based on a 2000 Calorie diet

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Vegetable Croissants Recipe