Vegetarian croziflette
- Total time
- 1 h 10
- servings
- 4 servings
- Dish type
- Main dish
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Prep
30 min
Cook
40 min
Total time
1 h 10
Ingredients
Ingredients
- 300 g 300 g Sarazin seed
- 300 g 300 g Mushroom(s)
- 20 cl 20 cl Fresh cream
- 1 1 Onion(s)
- 1 1 Roblochon
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Method
- 1
Preheat the oven to 200°C.
- 2
Cook the crozets in a large volume of salted boiling water for 20 minutes.
- 3
Meanwhile, sauté the chopped onion in a little butter until it is caramelized. At the end of the cooking, add the mushrooms into the slats.
- 4
Drain the crozets.
- 5
Mix the crozets with fresh cream, mushrooms and sautéed onion. Salt and pepper.
- 6
Pour into a gratin dish. On top, place the reblockon cut in half in thickness or small pieces.
- 7
Bake for 20 minutes.
Nutrition
- calories
- 580 kcal
- fatContent
- 32 g
- fiberContent
- 6 g
- sugarContent
- 6 g
- sodiumContent
- 680 mg
- proteinContent
- 22 g
- cholesterolContent
- 80 mg
- carbohydrateContent
- 62 g
- saturatedFatContent
- 18 g
- unsaturatedFatContent
- 14 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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