There are times when it is very easy to get out of the routine and mark a sea of original dish with which to leave everyone speechless. Good example of this are these vegetable stuffed buns. Prepared with leftover vegetables that we had in the fridge, they are also a full-fledged recipe.
These little creatures look very innocent, although we warn you that they are quite satiating. The stuffing of chopped and fried vegetables is mixed with bechamel sauce and topped with grated cheese. Simple, but powerful.
Our charade contains leek, broccoli and carrot, but the options are (almost) endless. Onion, mushrooms, pumpkin, zucchini, turnip, asparagus, peppers, beets and many more. And if the bechamel sauce is not your thing, try to bind the vegetables with tomato sauce. The triumph is assured.
Cut the broccoli into small pieces, trunk included, wash it and dry it well. Peel the carrot and chop it into small dice. Wash the leek well, removing any traces of soil it may have, and cut it in half and each half into strips.
Poach the vegetables in a pan with extra virgin olive oil, starting with the trunk of the broccoli and the carrot (which are the hardest). After five minutes, add the leek and broccoli florets and fry for another five minutes. Add the bechamel sauce season to taste and stir well to incorporate.
We cut the top of each bun and empty them very carefully, removing as much crumb as possible. We distribute the filling between them (it is possible that it is left over) and crown with grated cheese. Put them in the oven, with the grill at 225-250º C, and gratinate for five minutes or until golden brown. We serve immediately.
With what to accompany the rolls stuffed with vegetables
This entree or dinner vegetable stuffed buns It is ideal for you to accompany them with a very cool drink. You can add some cheese to the filling or use herbs and spices to give the filling a more powerful flavor, although this way, as we tell you the recipe, it is delicious.
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