Table of Contents
Recipe: Vegetarian winter vegetable bowl with beetroot cream
60 minutes
25 minutes
35 minutes
light
Vegetarian
winter recipe
ingredients
for 4 servings
- 500 grams of Brussels sprouts
- 400g sweet potatoes
- 2 TL Currypulver
- salt
- Pepper from the grinder
- 3 tbsp vegetable oil
- 250 g red cabbage
- 2 oranges
- 300 grams of broccoli
- 200 g whole milk yoghurt, plain
- 2 tbsp beetroot juice
- 1 tbsp honey
- 1 handful of beetroot sprouts
preparation
- Preheat the oven to 200 degrees. Wash, trim and halve the Brussels sprouts. Wash, peel and cut the sweet potatoes into wedges. Place along with the Brussels sprouts on a baking sheet lined with baking paper. Season with curry powder, salt and pepper and drizzle with 2 tbsp oil. Mix well, spread evenly and bake in the oven for about 35 minutes until golden brown.
- Rinse the red cabbage, clean and slice into fine strips. Peel the oranges thickly so that the white inner skin is also removed. Using a sharp knife, cut out the fillets between the membranes. Squeeze the juice from the remaining pulp. Mix 3 tbsp orange juice with the remaining oil and salt. Mix with the red cabbage and half of the orange fillets.
- Rinse the broccoli, trim and divide into florets. Cook in salted water for 6-8 minutes.
- For the cream, mix the yoghurt with the beetroot juice, honey and 1-2 tablespoons of orange juice. Season with salt and pepper. Rinse and drain the sprouts.
- Drain the broccoli and place in bowls with the oven vegetables and red cabbage. Top with the cream and serve garnished with the remaining orange fillets and the sprouts.
Energy and nutritional information for the recipe
Pro 100 g | pro Portion (450 g) | |
---|---|---|
energy | 364 kJ 87 kcal | 1,636 kJ 391 kcal |
fat | 3.1 g | 14.0g |
carbohydrates | 9.8 g | 44.0 g |
protein | 3.1 g | 14.0 g |