Summary

Ingredients

• 500 g carrot (s)
• 150 g parsley root (s)
• 400 g Brussels sprouts (cabbae sprouts)
• 0.5 ½ head red cabbage
• 250 g shallot (s) or onions
• 1 tablespoon rapeseed oil

Also: for the spice oil

• 1 organic orange (s)
• 0.5 teaspoon ½ peppercorns
• 2 clove (s)
• 0.5 teaspoon ½ fennel seeds
• 0.5 teaspoon ½ coriander seeds
• 1 handful basil
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ cane sugar
• 30 ml olive oil

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Instructions

1. For the spice oil, wash off the organic orange and finely rub the peel. Finely grate the cloves, peppercorns and seeds in a mortar, then cut the basil into strips and add. Add salt, sugar and olive oil and mix everything together well.
2. Wash the vegetables and peel them if necessary. Quarter the carrots lengthways and cut into pieces approx. 4 cm long. Cut the parsley roots into slices, cut the cabbage sprouts in a cross shape at the base of the stem.
3. Bring plenty of water to the boil in a large saucepan and blanch the carrots, parsley roots and cabbage sprouts for about 1 minute, then remove and drain in a sieve.
4. Halve the red cabbage, cut out the stalk and cut the cabbage into approx. 2 cm pieces. Peel and halve the shallots or cut the onion into pieces approx. 3 cm in size. Heat the rapeseed oil in a pan and fry the cabbage and onions in it and season with salt.
5. Put all the vegetables in a deep tray or casserole dish and spread the spice oil on top. Bake on the middle rack at 200 ° C for about 25 minutes. Serve warm.
6. The winter vegetables go well with a piece of meat, as a vegetarian main course with millet or potatoes or as a warm salad with bread.