| Type | Per person |
|---|---|
| Energy | 169 kcal |
| Fat | 10 gr |
| of which saturated | 2 gr |
| Carbohydrates | 10 gr |
| of which sugars | 6 gr |
| Fibres | 7 gr |
| Protein | 6 gr |
| Salt | 0.17 gr |
Steamed winter vegetables with parsley pesto
Main course
20 - 30 min
With seasonal products
305gr vegetables p.p.
Ingredients
| piece of white cabbage (approx. 375g) |
| 25g plain almonds |
| 1 clove of garlic |
| 300g Brussels sprouts |
| 2 winter carrots |
| handful of flat parsley |
| 2 tablespoons of olive oil |
| lemon juice |
| 1 tablespoon of grated 30+ mature cheese |
Preparation
1. Clean the vegetables.
2. Slice the carrots, halve the Brussels sprouts and cut the cabbage into strips.
3. Put the vegetables in a steamer basket or heatproof strainer and place it on a suitable pan of boiling water. Put a lid on the pan and steam the vegetables for about 10 minutes until tender.
4. Wash the parsley.
5. Chop the almonds with a hand blender.
6. Add the parsley, garlic, olive oil and grated cheese and mash finely. Add a little water if necessary.
7. Flavour the pesto with a drizzle of lemon juice.
8. Place the steamed vegetables on a plate and drizzle the pesto over them.
Menu suggestion: Delicious with tartare and potatoes.
Source: Nutrition Centre.
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Nutritional values
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