Carrot and pointed cabbage with herb croutons

Name: carrot and pointed cabbage with herb croutons
Total time: 25 min
Yield: 2
Ingredients: 2 cut Brown bread; 3 tablespoon olive oil; 1 tablespoon Pesto; 300 gram winter carrot; little cabbage; 1 clove garlic pressed; 200 gram cream cheese; 1 tablespoon lemon juice

Also try this delicious carrot and pointed cabbage with herb croutons

Ingredients

2 cut Brown bread
3 tablespoon olive oil
1 tablespoon Pesto
300 gram winter carrot

Little cabbage
1 clove garlic pressed
200 gram cream cheese
1 tablespoon lemon juice

Kitchen Stuff

1 baking paper

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.