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Winter vegetable bowl
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 537
  • Fat about 19g
  • Carbohydrates about 77g
  • Protein about 10g
This is needed
This is needed for 4 people
Winter vegetables
  • 300 g sweet potato, cut in half lengthways and then into slices
  • 300 g raw beetroots, cut into sixths
  • 300 g carrots, quartered lengthwise
  • 0.5 bunch thyme
  • 300 g parsley root, diagonally sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 2 tbsp sage, finely chopped
  • 1 tbsp coarse-grain mustard
  • 100 g sour single cream
  • 2 tbsp olive oil
  • a little pepper
  • 0.25 tsp salt
  • 1 sprig sage
  • 60 g rocket
  • salted water, boiling
  • 250 g whole-grain rice (e.g. jasmine and wholegrain rice mix)
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And that's how it's done
And that's how it's done
Winter vegetables
Mix the vegetables with the thyme, oil and salt, transfer to a baking tray lined with baking paper.
To bake
For approx. 60 mins. in the centre of an oven preheated to 200°C.
Combine the mustard and the remaining ingredients with a little pepper.
Boil the rice with the sage in salted water for approx. 25 mins. until al dente, drain. Remove the sage. Mix the rice with half of the sauce, serve in bowls, place the vegetables and the rocket on top, drizzle over the rest of the sauce.