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Vegetable rolls
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Ingredients
Directions
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Peel the carrots, parsnip and celery with a peeler and cut into cubes of 0.5 cm.
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Heat the olive oil in a skillet and scoop the vegetables with the garlic, turmeric, thyme and some salt and freshly ground black pepper.
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Add the water and smother the vegetables covered in 5 minutes al dente.
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Season the vegetables regularly.
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Allow the vegetables to cool.
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Halve the slices of defrosted puff pastry.
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Put a bar of vegetables on half of each slice, keep one centimeter on the long sides.
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Fold the other half of the slice of dough in half lengthwise and cut the slice every half inch.
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Fold the slice open again and place it over the vegetables.
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Moisten the edges on the long sides with some water and press them with a fork.
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Halve the vegetable rolls, so that squares appear.
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Place the vegetable rolls on a griddle covered with parchment paper and cover them loosely with aluminum foil.
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Keep the bread rolls in the refrigerator until use.
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Preheat the oven to 200 ° C.
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Remove the foil and brush the buns with some milk.
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Slide the baking tray a ridge under the center in the oven.
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Fry the vegetable rolls until golden brown and done in 15-20 minutes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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