Name: test with pumpkin
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 150 gram Parelcouscous; 2 stuk(s) Vegetarische kaasschnitzel; 1 stuk(s) Knoflookteen; 1 stuk(s) Sjalot; 150 gram Pompoenblokjes; 1 stuk(s) Wortel; 1 stuk(s) Pastinaak; 10 gram Verse salie; 1 stuk(s) Citroen; 1 zakje(s) Midden-Oosterse kruidenmix; 1 zakje(s) BBQ-rub; 1 el Zonnebloemolie; 2 el [Plantaardige] roomboter; 2 el [Plantaardige] mayonaise; naar smaak Peper en zout

HelloFresh

Recepten

test

with pumpkin

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Labels:

Veggie

Allergenen :

Gluten

•Tarwe

•Gerst

•Rogge

•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd20 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

75 gram

Parelcouscous

(Bevat: Gluten, Tarwe Kan bevatten: Mosterd, Soja, Lupine, Ei)

1 stuk(s)

Vegetarische kaasschnitzel

(Bevat: Gluten, Tarwe, Gerst, Rogge, Melk (inclusief lactose) Kan bevatten: Mosterd, Soja)

½ stuk(s)

Knoflookteen

½ stuk(s)

Sjalot

75 gram

Pompoenblokjes

stuk(s)

Wortel

½ stuk(s)

Pastinaak

5 gram

Verse salie

(Kan bevatten: Selderij)

½ stuk(s)

Citroen

½ zakje(s)

Midden-Oosterse kruidenmix

½ zakje(s)

BBQ-rub

Zelf toevoegen

½ el

Zonnebloemolie

1 el

[Plantaardige] roomboter

1 el

[Plantaardige] mayonaise

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)4176 kJ

Energie (kcal)998 kcal

Vetten52.3 g

waarvan verzadigd19.6 g

Koolhydraten102.1 g

waarvan suikers17.9 g

Vezels13.7 g

Eiwitten24.6 g

Zout2.2 g

Potassium626.5 mg

Calcium89.5 mg

Iron1.2 mg

Benodigdheden

•Pan

•Hapjespan met deksel

•Koekenpan

Instructies

Boil plenty of salted water in a pot or saucepan and cook the giant couscous for 12 - 14 minutes, covered, then drain and add back to the pot.
Heat a drizzle of sunflower oil in a lidded deep frying pan over medium-high heat and fry the pumpkin for 4 - 5 minutes.
Meanwhile, wash or peel the parsnip and carrot, and finely dice them.
Add the parsnip and carrot to the pumpkin along with a splash of water and fry for another 4 - 5 minutes.

Did you know... just 100g of parsnip provides almost a fifth of the RDA of fibre. Fibre is good for gut health, which makes it easier to absorb nutrients and boosts immunity.

Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the schnitzel for 3 minutes on one side.
Meanwhile, pull the sage leaves off the stems.
Crush or mince the garlic. Finely chop the shallot.
Flip the cheese schnitzel, add another knob of butter and the sage leaves, and fry for another 3 minutes.

Remove the lid from the pan with the vegetables, add the shallot, garlic, and Middle Eastern spice mix, and fry, uncovered, for 2 - 3 more minutes.
Cut the lemon into 6 wedges.
In a small bowl, mix the mayo with the juice of 1 lemon wedge per person (see Tip). If preferred, add a splash of water.

Health Tip: This meal is high in calories. If you're watching your calorie intake, substitute half of the mayonnaise with yogurt.

Mix the couscous with the vegetables and BBQ rub*, shortly before serving. Season with salt and pepper.
Serve the vegetable couscous on plates with the veggie cheese schnitzel. Garnish with the sage leaves.
Drizzle over the lemon mayo and serve with the rest of the lemon wedges.

*Take care, this ingredient is spicy! Use as preferred.