Filter
Reset
Sort ByRelevance
Sonja Ansell
Carrot and pointed cabbage with herb croutons
Also try this delicious carrot and pointed cabbage with herb croutons
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Brush the slices of bread with 1 tablespoon of olive oil mixed with the pesto. Roast them under a hot oven grill.
-
Remove the carrot and scrape it into long ribbons. Remove the leaves from the cabbage. Leave them whole or cut them into wide strips.
-
Blanch the vegetables for 2 minutes, drain and rinse cold water.
-
Heat the rest of the olive oil in a wok. Fruit the garlic.
-
Spoon the vegetables, cream cheese and lemon juice through it and stir fry until the cheese has melted. Add salt and pepper to taste.
-
Cut the bread into small cubes and sprinkle over the dish before serving.
-
15 minMain dishsliced leek, traditional olive oil, Red pepper, Thai green curry paste, canned chickpeas, coconut milk, vegetable stock of tablet, brown baguette,thai chickpea soup
-
20 minMain dishpotatoes, olive oil, Red onions, winter carrot, kohlrabi, peeled tomatoes, garlic, herb butter,winter ratatouille
-
20 minMain dishfusilli, onion, garlic, green pepper, mushrooms, traditional olive oil, dry sausage, tapenade of sundried tomatoes in pot, fresh parsley,lukewarm pasta salad with sausage
-
30 minMain disholive oil, onion, garlic, chicken bouillon, chicken breast, green bean, frozen pea, green asparagus, Broccoli, spring / forest onion, cannellini bean, White beans, Pesto, Parmesan cheese,minestrone with poached chicken
Nutrition
755Calories
Sodium0% DV0g
Fat83% DV54g
Protein46% DV23g
Carbs12% DV37g
Fiber0% DV0g
Loved it