Colorful vegetable platter with chestnuts and rosemary

This colorful vegetable platter with delicious chestnuts and rosemary is a truly wonderful winter dish. You'll love this combination!

Preparation time

45 minutes

This recipe is

• Suitable for a low-histamine diet
• vegetarian

Ingredients for 2-3 servings

• 6-8 Brussels sprouts (1) 
• 1/3 Romanesco 
• 1 carrot 
• 1 parsnip 
• 2 sprigs of rosemary 

• ½ bunch of parsley  
• 100g cooked chestnuts (vacuum-packed) 
• 2 tbsp olive oil for cooking 
• approx. 1 tbsp spelt breadcrumbs 
• 50g butter 

• 2 tbsp acerol juice
• HistaFood Organic Herb Salt
  
  

preparation

• Wash and peel the Brussels sprouts, Romanesco, carrots and parsnips. 
• Cut the Romanesco into florets 
• Slice the carrots and parsnips. 
• Wash and finely chop the rosemary and parsley. 

• Bring 2 liters of salt water to a boil. 
• Simmer the 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 fry the vegetables with rosemary and parsley for 2-3 minutes, stirring constantly. 

• Deglaze with acerola juice and arrange on a large platter. 
• Roughly chop the chestnuts 
• Heat olive oil in a pan and fry chestnuts and spelt breadcrumbs until crispy, stirring constantly. 
• Spread over the vegetables and serve. 

Our HistaFood tip

Crumble some feta cheese (1) over the vegetables. 

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.