Ham and vegetable bread cupsPrint Category Various Thematic No thematic Source IGA Evaluation
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- 250 mL (1 cup) peeled, cubed potatoes
- 45 mL (3 tbsp.) butter
- 125 mL (1/2 cup) each diced onion, sweet red pepper and celery
- 45 mL (3 tbsp.) flour
- 500 mL (2 cups) milk
- 1 mL (1/4 tsp.) nutmeg
- 15 mL (1 tbsp.) Meaux mustard or Compliments old-fashioned mustard
- 250 mL (1 cup) cubed Chef Georges ham
- 6 slices whole wheat bread (crusts removed)
- 15 mL (1 tbsp.) melted butter
- finely chopped fresh parsley
- Preheat oven to 230ºC (450ºF). Cook potatoes in a saucepan of boiling water for about 10 minutes, or until tender. Drain and reserve.
- Melt butter in a saucepan over medium heat and add onion, sweet pepper and celery. Cook for about 5 minutes, or until vegetables are cooked but still a little crunchy. Sprinkle flour over vegetables and continue cooking for 2 minutes, stirring. Pour in milk gradually, stirring constantly; cook for 5 to 7 minutes, or until sauce thickens and bubbles.
- Add nutmeg, mustard, potatoes and ham. Combine. Cover pan and reduce heat to low. Place six slices of bread on a work surface and fl atten with a rolling pin. Butter both sides of bread and press into giant muffin cups or into bowls 9 cm (3 1/2 inches) in diameter. Bake for 10 minutes, or until bread is toasted and crusty. Spoon 125 mL (1/2 cup) of the ham mixture into each bread cup. Garnish with fresh parsley. Served with a grated carrot salad.
Tip: For Sunday brunch, mould bread in regular muffin tins. The bread cups can be prepared the day before and stored in an airtight container.