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Vegetable Vol Au Vents

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Ingredients
  Courgette 1 , sliced
  Red pepper 1⁄2 , diced
  Green pepper 1⁄2 , diced
  Broccoli 4 Ounce, broken into small florets (125 Gram)
  Cooked vol au vent cases 4 (4 Inch Vol-Au-Vent Pastry Cases)
For cheese sauce
  Butter 1 Ounce (30 Gram)
  Flour 2 Tablespoon
  Ground black pepper To Taste
  Dry mustard powder 1⁄4 Teaspoon
  Milk 8 Fluid Ounce (250 Milliliter)
  Finely chopped fresh parsley 1 Tablespoon
  Snipped fresh chives 1 Tablespoon
  Cheddar cheese 2 Ounce, grated (60 Gram)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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