| Type | Per person |
|---|---|
| Energy | 225 kcal |
| Fat | 7 gr |
| of which saturated | 1 gr |
| Carbohydrates | 30 gr |
| of which sugars | 13 gr |
| Fibres | 14 gr |
| Protein | 4 gr |
| Salt | 0.24 gr |
Vegetable skewers
Side dish
10 - 20 min
With seasonal products
360gr vegetables p.p.
Ingredients
| 1 parsnip |
| 100 grams of potatoes |
| 4 winter carrots |
| 100 grams of pumpkin |
| freshly ground pepper |
| 1 tablespoon of rosemary |
| 2 tablespoons of oil |
Preparation
1. Preheat the oven to 180°C. Peel the parsnips, potatoes and winter carrot and cut them into slices about 2 cm thick. Blanch all vegetables in boiling water for about 6 minutes and rinse them cold.
2. If necessary, remove the skin from the pumpkin and cut into cubes.
3. Meanwhile, remove the needles from the rosemary sprigs, except the one at the end.
4. Pierce each vegetable slice with a metal skewer, then thread the vegetables onto the rosemary sprigs. Sprinkle with freshly ground pepper and the chopped rosemary leaves and finally drizzle with some olive oil.
5. Place the vegetable skewers in the centre of the preheated oven and continue cooking and golden brown for about 15 minutes.
Source: Fresh Harvest
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