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Blanched root veggies with hot Pödör thistle oil

Vegetarian food
Vegan
Gluten-free
Wheat free
Egg free
Milk free
Soy free
Corn free
Sugar free
25 Min.
41

Production

01

Cut the root veggies into julienne.

02

Boil some water in a pot and salt it mildly. Blanche the veggies separately, for 1-2 minutes in the boiling water.

03

With the help of a skimmer, take out the veggies and put them into icy water (Icy water prevents food from being cooked further by itself).

04

After blanching, let the veggies drip thoroughly in the skimmer. Then pour 1 tbsp rapeseed oil in a hot steel pan, and put the veggies in it.

05

Do not mix the vegetables, just let them brown a little in the pan. After browning, let the food cool. When it is lukewarm, dash some thistle oil on it. Sprinkle it with freshly ground pepper.

5 Comment
Ingredients
portion unit: EUUSUK
2
brussels sprouts
0.5
kohlrabi
0.25
celery stalks
0.5
carrot

Étrendek

Vegetarian food Vegan Gluten-free Wheat free Egg free Milk free Soy free Corn free Sugar free

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