Recipe

Colorful vegetable platter with chestnuts and rosemary

Suitable for the following diets:
  • histaminarm
  • vegetarisch
  • histaminarm
  • Rezepte
  • vegetarisch



This colorful vegetable platter with delicious chestnuts and rosemary is a truly wonderful winter dish. You'll love this combination!
Cook time 45 min.
Level easy

Cook time

  • Wash and peel Brussels sprouts, Romanesco, carrots, and parsnips
  • Cut Romanesco into florets
  • Slice carrots and parsnips
  • Wash and chop rosemary and parsley
  • Bring 2 liters of salted water to a boil
  • Simmer Brussels sprouts for about 5 minutes
  • Add carrots, parsnips, and Romanesco and simmer for another 8 minutes
  • Drain the vegetables
  • Heat butter in a large pan and sauté the vegetables with rosemary and parsley for 2-3 minutes, stirring constantly.
  • Deglaze with acerola juice and arrange on a large platter
  • Roughly chop chestnuts
  • Heat frying olive oil in a pan and fry the chestnuts and spelt breadcrumbs until crispy, stirring constantly
  • Distribute over the vegetables and serve

Note

We exclusively use ingredients from SIGHI list categories 0 and 1.
Please always consider your individual tolerance.
Products for recipe
Organic herb salt
Organic herb salt
5,32 €7,10 €
(40,92 € / 1kg)

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