Carrots & Peas in Croustades
- 4 croustades
- Cooked carrots, diced
- Cooked peas
- White sauce (see White Sauce for Creamed Meats, Fish, Vegetables & Toast recipe)
- For the croustades:
- Bread
Combine the leftover cooked peas and diced carrots. Add seasoning, if necessary. Mix with the white sauce. Heat and serve in hot croustades.
To prepare the croustades, cut 2-inch slices of bread and trim off the crusts. Remove the center, a half inch from each edge, being careful not to break through the bottom. These may either be toasted, sauteed, buttered and browned in the oven or fried in deep fat.
To prepare the croustades, cut 2-inch slices of bread and trim off the crusts. Remove the center, a half inch from each edge, being careful not to break through the bottom. These may either be toasted, sauteed, buttered and browned in the oven or fried in deep fat.
Submitted by Feb 21, 2010
15 min
30 min
45 min