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Vegetable Croissants

the.instructor's picture
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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