Vegetables in Puff Pastry
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1352
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,352 cal. | (64 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 102 g | (88 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 145.5 μg | (243 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 511 mg | (51 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 63.3 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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