Vegetable toast rolls

Vegetable toast rolls

20 Min. Active
20 Min. Total
93 kcal per piece
vegetarian, healthy and balanced
Nutritional value / piece: Fat: 4 g, Carbohydrate: 11 g, Protein: 3 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Fork
  • Knife
  • Rolling pin
  • Scissors
  • Teaspoon
  • small bowl
  • Cutting board
  • Kitchen scales

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Toast

8 slices whole-grain toast bread

Cream cheese

2 sprigs parsley
80 g cream cheese, plain
1 tsp honey mustard
salt and pepper to taste

Filling

1 carrot
½ cucumber
1 baby lettuce
1 baking paper
4 pieces kitchen twine, each approx. 30 cm long

How it's done

The kids can help at the marked areas .

Toast

8 slices whole-grain toast bread

Roll the slices of toast slightly thinner with a rolling pin.

Cream cheese

2 sprigs parsley
80 g cream cheese, plain
1 tsp honey mustard
salt and pepper to taste

Finely chop the parsley. Combine the cream cheese, mustard and parsley is a small bowl, season. Spread the cream cheese over the slices of toast.

Filling

1 carrot
½ cucumber
1 baby lettuce
1 baking paper
4 pieces kitchen twine, each approx. 30 cm long

Cut the carrot and cucumber into batons the length of a slice of toast. Remove the lettuce leaves, place on top of the cream cheese along with the carrot and cucumber batons. Cut the baking paper into strips. Roll up the toast with the filling, hold together with baking paper and kitchen twine.

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