What’s in the menu?

  • 12 May - 18 May, 2018
  • Mag The Weekly
  • Cookery

A crouton is a piece of sautéed or re-baked bread, often cubed and seasoned, that is used to add texture and flavour to salads, as an accompaniment to soups and stews, or eaten as a snack. The word ‘crouton’ is derived from the French ‘croûton’, itself derived from ‘croûte’, meaning ‘crust’. Historically, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In French cooking, croûte is not only a noun but also has a verb form which describes the cooking process that transforms the bread into the crust. To prepare them, the cubes of bread are typically coated in oil or butter (which may be seasoned or flavoured) and then baked. Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and brown. Some croutons are prepared with the addition of cheese. A 100g serving of croutons provides approximately 407 calories; 7g fat, 12g of protein, 74g of carbohydrate, 124mg of potassium and 698mg of sodium.