Winter panzanella bread


Total time: 1hr 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 726 Kcal, 29g Protein, 65g Carbohydrates, 39g Fat


Ingredients

  • Roasted vegetables
  • 400 g parsnips, cut into six lengthways and then in half
  • 400 g beetroots, sliced
  • 2 tbsp olive oil
  • a little pepper
  • 500 g squash (e.g. butternut) in chunks
  • 1 tsp salt
  • Croutons
  • 250 g kalettes (Flower Sprouts)
  • 250 g bread (e.g. kernel bread), cut into approx. 2 cm cubes
  • 2 farmers' bratwurst sausage removed from skin and made into balls of approx. 2 cm
  • 2 garlic clove, pressed
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • Sage and pumpkin seed pesto
  • 0.5 bunch sage, roughly chopped
  • 0.5 tbsp honey
  • 25 g pumpkin seeds, toasted
  • 25 g Sbrinz, grated
  • salt to taste
  • 0.5 dl water
  • 2 tbsp olive oil

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Instructions

  • Roasted vegetables

    Place the vegetables on a baking tray lined with baking paper, drizzle with oil and season.
  • To bake

    Approx. 30 mins. in the centre of an oven preheated to 220°C.
  • Croutons

    Mix the kalettes and bread with the oil, garlic and salt and distribute them and the sausage balls over the vegetables on the tray. Bake for another 30 mins. approx.
  • Sage and pumpkin seed pesto

    Purée the sage and all the ingredients up to and including the oil, season. Put the pesto onto the panzanella.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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