TotalFlex recipes - N°8 Vegetables

Last updated 15/06/2021 08:27


Ingredients: For 4 people

EGGPLANT

- 2 eggplant

- 4 small heads of lettuce

- 2 cloves of garlic (finely chopped)

- 5 sprigs of spring onion

- 5 sprigs of flat-leaf parsley

- 50 g of puffed corn

RED PESTO

- 250 g sun-dried tomatoes

- 5 sprigs of fresh oregano

- 100g feta (of which 20g feta for finishing)

- 100 g almonds

- chili pepper (if you prefer spicy)

BRUSSELS SPROUTS WITH PUMPKIN

- 12 Brussels sprouts

- 1 butternut

- 3 cloves of garlic (finely chopped)

- 20 g of butter

- 2 tablespoons of cumin

- 2 tablespoons of zatar

- 300 ml chicken stock

- 2 tablespoons of pine nuts

- 2 tablespoons of pumpkin seeds

- 2 tablespoons of sunflower seeds

CAULIFLOWER, BROCCOLI AND CARROTS

- ½ cauliflower

- ½ broccoli

- 3 carrots with foliage

- 1 tablespoon peanut oil

- 1 bunch of coriander (a few sprigs of finishing)

- 1 tablespoon of black sesame seeds

- 2 tablespoons of hoisin sauce



PREPARATIONS

EGGPLANT

- Preheat the grill well

- Score the eggplant lengthways (not through the skin)

- Rub the eggplant with the crushed garlic and coarse salt

- Grill the eggplant on the meat side and grill for 6 minutes

- Turn it over and let it cook for 15 minutes

- Now put the half-cut salads on the grill pan and finish with coarse salt

PESTO

- Blend all the ingredients into a nice red paste

BRUSSELS SPROUTS WITH PUMPKIN

- Peel the butternut and cut into 1.5 cm round slices

- Wash the Brussels sprouts and leave them whole

- Add the finely chopped garlic cloves, cumin and zatar and finish with salt and pepper

- Mix these in a bowl

- Melt the butter in a pan and fry the spiced butternut and Brussels sprouts in it until they are nicely - Pour the stock over and let it boil (do not stir anymore)

- Tip: Use a non-stick pan for this

- Roast the seeds without fat until they colour

CAULIFLOWER, BROCCOLI AND CARROTS

- Wash the cauliflower and broccoli and cut them into florets

- Peel the carrots and leave a piece of foliage on them and cut them into 4 pieces

- Cook the cauliflower, broccoli and carrots for 5 minutes and drain

- Preheat the pan with peanut oil and colour the vegetables

- Mix in the hoisin sauce, coriander and sesame seeds and finish with salt and pepper

GARNISH

EGGPLANT

- Finish with finely chopped flat-leaf parsley, spring onion and puffed corn

PESTO

- Finish the pesto with crumbled feta


BRUSSELS SPROUTS WITH PUMPKIN

- Finish with the coloured seeds

CAULIFLOWER, BROCCOLI AND CARROTS

- Finish with a few leaves of coriander

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