| Type | Per person |
|---|---|
| Energy | 160 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 16 gr |
| of which sugars | 6 gr |
| Fibres | 11 gr |
| Protein | 5 gr |
| Salt | 0.27 gr |
Salad of roasted winter vegetables
Main course
2 persons
20 - 30 min
With seasonal products
250gr vegetables p.p.
Ingredients
2 persons
| 2 cloves of garlic |
| 100 grams of Brussels sprouts |
| sprig of rosemary |
| 1 tablespoon of oil |
| piece of celeriac or turnip (approx. 300 grams) |
| approx. 1 tablespoon of balsamic vinegar |
| piece of pumpkin (approx. 300 grams) |
| 1 winter carrot |
| 25 grams of lamb's lettuce (or turnip greens/spinach/rucola) |
Preparation
1. Preheat the oven to 200 °C.
2. Wash the piece of pumpkin, remove threads and seeds and cut the pumpkin into narrow strips.
3. Peel and dice the piece of celeriac.
4. Scrape the winter carrot and slice it.
5. Clean the Brussels sprouts.
6. Peel the garlic.
7. Mix the vegetables with the oil and place on a baking tray. Cut the sprig of thyme into pieces and place them with the garlic cloves between the vegetables. Let the vegetables cook in the hot oven for 20-30 minutes.
8. Remove the vegetables from the oven, spoon into a bowl and leave to cool.
9. Mix in some balsamic vinegar and the lettuce.
Menu suggestion: Delicious with lentils.
Source: Nutrition Centre.
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Nutritional values
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