Filter
Reset
Sort ByRelevance
TEDDYBEARZ
Tempura of winter vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the vegetables and cut into equal, not too thick, strips or pieces. Boil the beetroot in water with a little salt in about 40 minutes until tender.
-
Drain and cut off the cap. Hollow them out with a polka dot or spiked spoon and keep them covered separately. Also keep the balls.
-
Grind the herbs, green pepper, almonds and garlic in a food processor a few times for the pesto. Add the olive oil and grind to a coarse pesto. Season with salt.
-
For the tempura batter, strain the flour with the cornstarch and salt. Pour the water until the batter has the thickness of cream. Stir in the sesame seeds and (chili) pepper.
-
Heat the oil in a high pan. Sprinkle the vegetables with some cornstarch and get them through the batter.
-
Fry the winter vegetables in portions for a few minutes and do not let them turn brown. Drain on the baking tray in the oven at 50 ° C.
-
Place the boiled hollowed beetroot on plates and fill them with the pesto. Put a few pieces of each kind of tempura vegetables on the plate and sprinkle with some sesame seeds and coriander. Put some bread rolls of the hollowed beet around it.
-
20 minMain dishbutter or margarine, minicrills, Broccoli, whole skewers breaded, lemon, garlic, fresh parsley, mayonnaise,fried plaice with garlic mayonnaise
-
22 minMain dishchilled stone oven pizza bottom, garlic, Cherry tomatoes, mascarpone, grated Parmesan cheese, fresh basil,pizza tomato and mascarpone
-
15 minMain dishfarfalle, peas, grano padano, whipped cream,farfalle with peas and cheese
-
20 minMain dishrice, mushroom melange, garlic, steaks, butter, Spinach, balsamic vinegar, meat broth tablet, mustard,steak with balsamic vinegar and mushrooms
Nutrition
950Calories
Sodium0% DV0g
Fat129% DV84g
Protein16% DV8g
Carbs12% DV35g
Fiber0% DV0g
Loved it