Vegetable filled vol-au-vents
45 min

Type of dish:
Vegetables
Temperature:
Hot
Allergens
Ingredients for 5 portions
Calculate portions
Green pepper
0.15 kg
Natural mushrooms
0.15 kg
Lettuce
0.2 ud
Red cabbage
0.05 kg
Vinaigrette sauce
0.038 l
Vol-au-vent
0.5 kg
Table salt
5.0 g
Puff pastry
0.5 kg
Eggs
0.05 ud
Elaboration
- Make square shaped vol-au-vents.
- Make a basic vinaigrette.
- Chop onion, carrot and green pepper into brunoise.
- Dice the courgette and the aubergine.
- Slice the mushrooms.
- Soften the onions, carrots, green peppers, courgettes, aubergines and mushrooms, cooking the hardest vegetables first. Drain excess oil and add salt to taste.
- Finely chop the lettuce and the red cabbage into julienne.
SERVING
- Bake the puff pastry bases.
- Fill with the softened and hot vegetables.
- Place on a plate and add some dressed lettuce and red cabbage salad.
Nutritional information (1 portion)
Energy
542.28
kcal
Carbohydrates
39.62
g
Proteins
6.36
g
Lipids
39.33
g
Fiber
4.37
g
Saturates
9.43
g
Monounsaturated fatty acids
13.37
g
Polyunsaturated fatty acids
15.93
g
Cholesterol
48.33
mg
Calcium
94.6
mg
Iron
2.21
mg
Zinc
0.78
mg
Vitamin A
375.3
ug
Vitamin C
55.75
g
Folic acid
39.43
ug
Salt (Sodium)
978.66
mg
Sugars
5.34
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Pizzas
- Legumes
- Juices, milkshakes and beverages
- Burguers
- Beers
- Breakfasts and brunch
- Appetizers and canapes
- Shellfish
- Soups and creams
- Cocktails
- Dessert
- Meats
- Sándwich
- Birds
- Pastas
- Salads
- Finger foods
- Coffee, chocolate and infusion
- Pastries
- Ice creams and sorbets
- Bread and pastries
- Fish
- Rices
- Vegetables
- Eggs
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed