Winter vegetable bowl

Total time: 1hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 537 Kcal, 10g Protein, 77g Carbohydrates, 19g Fat


  • Winter vegetables
  • 300 g carrots, quartered lengthwise
  • 300 g sweet potato, cut in half lengthways and then into slices
  • 0.5 bunch thyme
  • 2 tbsp olive oil
  • 300 g raw beetroots, cut into sixths
  • 300 g parsley root, diagonally sliced
  • 1 tsp salt
  • Dressing
  • 1 tbsp coarse-grain mustard
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 100 g sour single cream
  • 0.25 tsp salt
  • a little pepper
  • 2 tbsp sage, finely chopped
  • Rice
  • 250 g whole-grain rice (e.g. jasmine and wholegrain rice mix)
  • 1 sprig sage
  • salted water, boiling
  • 60 g rocket

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  • Winter vegetables

    Mix the vegetables with the thyme, oil and salt, transfer to a baking tray lined with baking paper. Bake for approx. 60 mins. in the centre of an oven preheated to 200°C.
  • Dressing

    Combine the mustard and the remaining ingredients with a little pepper.
  • Rice

    Boil the rice with the sage in salted water for approx. 25 mins. until al dente, drain. Remove the sage. Mix the rice with half of the sauce, serve in bowls, place the vegetables and the rocket on top, drizzle over the rest of the sauce.

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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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