Vegetables in Puff Pastry

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Vegetables in Puff Pastry
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1352
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,352 cal.(64 %)
Protein28 g(29 %)
Fat102 g(88 %)
Carbohydrates83 g(55 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.3 mg(28 %)
Vitamin K145.5 μg(243 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.5 mg(36 %)
Folate118 μg(39 %)
Pantothenic acid2.6 mg(43 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C145 mg(153 %)
Potassium816 mg(20 %)
Calcium511 mg(51 %)
Magnesium70 mg(23 %)
Iron2 mg(13 %)
Iodine35 μg(18 %)
Zinc3.4 mg(43 %)
Saturated fatty acids63.3 g
Uric acid164 mg
Cholesterol256 mg
Complete sugar8 g

Ingredients

for
2
Ingredients
2 slices frozen Puff pastry dough
100 grams Broccoli
300 grams Cauliflower
1 shallot
1 tsp olive oil
100 milliliters Vegetable broth
salt
freshly ground peppers
freshly grated Nutmeg
75 grams Mountain cheese

Preparation steps

1.

Thaw puff pastry. Rinse broccoli and cauliflower and divide into florets. Peel the shallot and chop finely. Heat oil and sauté the shallot briefly. Add cauliflower and broccoli and sauté for about 2 minutes. Add vegetable stock and cook for 5 minutes, cover. Season well with nutmeg, salt and pepper.

2.

Preheat the oven to 200°C (approximately 400°F). Roll out puff pastry and cut into 15 cm (approximately 6 inch) wide strips. Coarsely grate cheese. Distribute vegetables on the pastry strips and sprinkle with cheese. Moisten the edges of the pastry with water, overlap and press firmly. Bake about 15 minutes until golden brown.

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