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Roasted spring vegetables with steak
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 342
  • Fat about 12g
  • Carbohydrates about 23g
  • Protein about 33g
This is needed
This is needed for 4 people
Roasted spring vegetables
  • 3 spring onions incl. green parts, cut in half lengthwise and crosswise
  • 2 bunches radishes incl. green parts, greens set aside, radish quartered
  • 600 g baby potatoes, cut in half
  • 1 courgette, cut into sticks
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp fennel seeds
  • 0.5 bunch chives, finely chopped
  • 1 garlic cloves, squeezed
  • 1 organic lemon *-*
  • 0.25 tsp sea salt
  • oil for frying
  • 0.5 tsp salt
  • 500 g very thin pork cutlets
  • a little pepper
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And that's how it's done
And that's how it's done
Roasted spring vegetables
Place the potatoes, radishes, spring onions and courgette in a bowl. Add the oil, fennel seeds and salt, mix, spread on a baking tray lined with baking paper.
To roast
Approx. 40 mins. in the centre of an oven preheated to 200°C.
Finely chop 20 g of the reserved radish greens, mix with the chives, lemon zest and garlic, season with salt.
Heat the oil in a frying pan. Season the meat, fry in batches for approx. 1 min. on each side. Remove from the pan, serve with the roasted vegetables, serve with the gremolata.

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