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Winter panzanella bread
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 726
  • Fat about 39g
  • Carbohydrates about 65g
  • Protein about 29g
This is needed
This is needed for 4 people
Roasted vegetables
  • 400 g parsnips, cut into six lengthways and then in half
  • 400 g beetroots, sliced
  • 2 tbsp olive oil
  • a little pepper
  • 500 g squash (e.g. butternut) in chunks
  • 1 tsp salt
  • 250 g kalettes (Flower Sprouts)
  • 250 g bread (e.g. kernel bread), cut into approx. 2 cm cubes
  • 2 farmers' bratwurst sausage removed from skin and made into balls of approx. 2 cm
  • 2 garlic clove, pressed
  • 2 tbsp olive oil
  • 0.5 tsp salt
Sage and pumpkin seed pesto
  • 0.5 bunch sage, roughly chopped
  • 0.5 tbsp honey
  • 25 g pumpkin seeds, toasted
  • 25 g Sbrinz, grated
  • salt to taste
  • 0.5 dl water
  • 2 tbsp olive oil
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And that's how it's done
And that's how it's done
Roasted vegetables
Place the vegetables on a baking tray lined with baking paper, drizzle with oil and season.
To bake
Approx. 30 mins. in the centre of an oven preheated to 220°C.
Mix the kalettes and bread with the oil, garlic and salt and distribute them and the sausage balls over the vegetables on the tray. Bake for another 30 mins. approx.
Sage and pumpkin seed pesto
Purée the sage and all the ingredients up to and including the oil, season. Put the pesto onto the panzanella.