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- Home
- Inspiration & Gifts
- Recipes
- oven vegetables
- Winter panzanella bread
Winter panzanella bread
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
- 500 g squash (e.g. butternut) in chunks
- 400 g beetroots, sliced
- 1 tsp salt
- 2 tbsp olive oil
- a little pepper
Croutons
- 250 g bread (e.g. kernel bread), cut into approx. 2 cm cubes
- 250 g kalettes (Flower Sprouts)
- 2 garlic clove, pressed
- 2 tbsp olive oil
- 0.5 tsp salt
- 2 farmers' bratwurst sausage removed from skin and made into balls of approx. 2 cm
Sage and pumpkin seed pesto
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- 25 g Sbrinz, grated
- 25 g pumpkin seeds, toasted
- 2 tbsp olive oil
- 0.5 dl water
- 0.5 bunch sage, roughly chopped
- 0.5 tbsp honey
- salt to taste
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.
Croutons
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.
