Potted baby vegetables

Potted baby vegetables

3.5 2 rating

Prep. 45min

Total 6 h 15min

8 portions

Ingredients

Rye and chia soil

pitted black olives
150 g
lukewarm water
260 g
dried instant yeast (1 heaped teaspoon)
5 g
black chia seeds
30 g
squid ink (see Tips)
1 tsp
oil for greasing
rye grains
230 g
salt
1 tsp
ground black pepper
½ tsp

Tahini dip

tahini
180 g
lemon juice
60 g
extra virgin olive oil
40 g
Greek yoghurt drained for 1 hour
300 g
ground cumin
2 tsp
dried chilli flakes
1 pinch
salt to taste

Raw vegetables

baby carrots peeled and trimmed (1 cm of tops intact)
16
baby asparagus trimmed
8
fresh enoki mushrooms
24
snow peas split open lengthways to expose peas
8
broccolini spears
8
fresh baby corn
8

Difficulty

medium

Nutrition per 1 portions

Sodium 540.5 mg

Protein 11.5 g

Calories 1570.1 kJ / 373.8 kcal

Fat 277.4 g

Fiber 9.6 g

Saturated fat 4.6 g

Carbohydrates 15.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Oysters Mignonette

5min

Mixed berry pavlova stack

5 h 30min

Pancetta-wrapped apricot stuffing roll

1 h

Banoffie pie

26 h 30min

Bavarian meat loaf (Leberkäse)

4 h 30min

Salted Caramel and Chocolate Mousse

45min

Chocolate Fondue

15min

Deathly gravestone cake

2 h 30min

Corn chips with salsa roja

1 h 20min

Savoiardi with mango and passionfruit

2 h 10min

Malted crème brûlée with salted caramel ice cream

28 h 30min

Crumbed cutlets with cauliflower purée (Post-natal)

40min