Crispy winter vegetables with coconut nut crunch

Name: crispy winter vegetables with coconut nut crunch
Total time: 30 min
Yield: 4
Ingredients: 1 medium winter carrot; 1 medium parsnip; 2 tablespoon oil; 1 onion; 200 gram savoy; 200 gram green coal; 1 medium leeks; 200 gram shiitake; 2 clove garlic; 200 milliliters vegetable stock; 1 teaspoon cornstarch; dash ketjapmarinade; 20 gram unsalted peanut before the crunch; 20 gram pistachios before the crunch; 20 gram walnut before the crunch; 40 gram coconut grater before the crunch; 40 gram coconut shavings before the crunch; 1 tablespoon Brown sugar before the crunch; chilli pepper flakes before the crunch

Ingredients

Directions

Preheat the oven to 150 ° C. First make the crunch and mix all nuts, coconut and sugar together. Spread over the baking sheet and sprinkle with salt and (chili) pepper. Bake for about 30 minutes in the middle of the oven and shove a few times in between. Remove from the oven and allow to cool.
Bring a pot of water and salt to the boil. Blanch the carrot and parsnip for about 3 minutes in the boiling water. Drain and rinse with cold water.
Heat the oil in a stirring fruit in the onion for about 5 minutes at a low setting.
Add all vegetables and garlic and stir-fry for about 5 minutes at medium height. Pour in the stock and bring to the boil.
Stir the cornstarch smooth with water and add it to the broth while stirring until the sauce is lightly bound.
Season the vegetables with a dash of sweet soy sauce. Spoon into a bowl and sprinkle with the nut crunch.
Delicious with white rice.