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MGHOTBI
Salad of roasted winter vegetables
Salad of pumpkin, celeriac and spinach with Parmesan cheese and balsamic vinegar.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Remove the seeds and stringy inside of the pumpkin. Cut the flesh with skin into strips of 1 cm wide.
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Peel the celeriac and cut into strips of 1 cm wide. Cut the shallots into pieces.
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Spoon the vegetables on a baking sheet covered with baking paper. Ris the needles of the sprigs of rosemary and cut them coarsely.
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Spread the rosemary and oil over the vegetables, sprinkle with pepper and salt. Shovel.
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Roast the vegetables in the middle of the oven for about 30 minutes until golden brown and done.
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Remove the vegetables from the oven, add the spinach and the oil and scoop. Divide over a flat dish.
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Arrange the Parmesan cheese over it with a cheese slicer and garnish with the balsamic pearls.
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Nutrition
255Calories
Sodium0% DV0g
Fat20% DV13g
Protein12% DV6g
Carbs8% DV24g
Fiber0% DV0g
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