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SERVINGS

 

100 g beluga lentils
200 g feta cheese
175 g spelt
20 g parsley
10 g chives
2 carrots
150 g rutabagas
150 g celery roots
2 parsnips
1 sweet potato
4 sunchokes
200 g Brussels sprouts
7 tbsp olive oil
50 g sliced almonds
50 ml apple cider vinegar
1 tsp mustard
2 tbsp honey
½ tsp ground coriander
1 tsp sumac
¼ tsp cayenne pepper
salt

  1. Add spelt, three times as much water and salt to a pot over medium heat and let simmer for approx. 30 min., or until the spelt is done. 
    In a second pot, add beluga lentils, the double amount of water, and salt and bring to a boil. 
  2. Preheat oven to 200°C/390°F. 
    Finely chop parsley and chives and set aside. Cut carrots into sticks. Peel rutabaga, celery root, parsnips and sweet potato and cut into bite-sized pieces. 
    Chop sunchokes and halve Brussels sprouts. Add vegetables to a large bowl, drizzle with some of the olive oil and season generously with salt and pepper. 
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Honungs- & kokosgröt