Potted baby vegetables

Potted baby vegetables

3.5 2 ratings

Prep. 45 min

Total 6 h 15 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Mango and cayenne juice

35 min

Miniroscón de Reyes (Spanish King's cake)

3 h

Radish cakes

1 h 5 min

Millet-stuffed cabbage rolls with mushroom sauce

1 h 40 min

Miso soup and sake seafood with rice

1 h 5 min

Rava payasam

50 min

Kheer

2 h

Miso soup

30 min

Chai masala tea

15 min

Black sticky rice with taro and blue matcha ice cream (Luke Nguyen)

6 h 50 min

Fruit and nut muesli

10 min

Burfee

24 h 30 min