Root Vegetables with Red Pesto Vegetarische<br/>Gerichte

Vegetarian dishes for weight loss: Root Vegetables with Red Pesto

Root Vegetables with Red Pesto
Ingredients (for 2 people):

1 large parsnip 2 large carrots approx. 500 ml vegetable stock 1 tbsp oil 1 green chilli pepper 1 red chilli pepper 1 garlic cloves 3 sage leaves 150 g cherry tomatoes freshly ground black pepper salt 50 g dried tomatoes 15 g pine nuts 1 garlic cloves 3 - 4 tbsp olive oil

35 min 1 portion contains about 410 kcal
  • Heat the vegetable stock.
  • Wash, clean and peel the carrots and parsnip.
  • Cut the vegetables into “ribbons”, for instance using a vegetable peeler.
  • Cook in the simmering vegetable stock for approx. 4 - 5 minutes until al dente.
  • Remove using a slotted spoon and drain.
  • Wash and clean the cherry tomatoes and set to one side.
  • Wash and clean the chilli peppers and slice finely.
  • Peel the garlic and also finely slice.
  • Wash and pat dry the sage leaves.
  • Heat the chilli, garlic and sage gently in the oil to flavour the oil.
  • In the meantime, prepare the pesto: puree the dried tomatoes, garlic and pine nuts.
  • Gradually add the olive oil.
  • You only need to add enough olive oil to create a creamy mixture.
  • Now returning to the flavoured oil, increase the heat, add the vegetable ribbons and cherry tomatoes and fry for a few minutes.
  • Season with pepper and salt.
  • Keep tossing the vegetables in the pan to ensure that the flavoured oil is mixed in thoroughly.
  • When the tomatoes lightly burst, the vegetable “pasta” is ready.
  • Arrange on 2 plates and serve with 1 tbsp each of red pesto.
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