With bell pepper, leek and parsnip a meal full of vegetables.
Ingredients
-
1 tablespoon pine nuts
-
1 bunch of basil
-
1 clove of garlic
-
2 tablespoons olive oil
-
lemon juice
-
2 parsnips or parsley roots
-
1 yellow and 1 red bell pepper
-
1 leek
-
2 slices of salmon
-
120 grams of bulgur
Preparation
- Toast the pine nuts in a dry frying pan until golden brown and let them cool.
- Wash the basil. Peel the garlic.
- Grind the pine nuts with ¾ of the basil, the garlic, 1 tablespoon olive oil, 1 tablespoon water and some lemon juice with a hand blender to a coarse paste.
- Clean the vegetables.
- Cut the parsnips and the bell pepper into strips and the leek into rings.
- Heat the last spoonful of oil and fry the leek until very soft. Add the parsnip strips and the bell pepper.
- Brush the salmon slices with the basil paste and arrange the salmon on top of the vegetables.
- Stew the salmon and vegetables with a lid on the pan for 15 minutes.
- Bring 300 milliliters of water to the boil and sprinkle in the bulgur. Stir well and cook the bulgur for 10 to 15 minutes. Add some hot water if it is very dry.
- Chop the rest of the basil and mix with the bulgur.
Number of persons
2
Duration
30+ minutes
| Energy |
580 kcal |
|---|---|
| Egg white |
35 grams |
| Carbohydrates |
60 grams |
| Fat |
20 grams |
| Saturated fat |
3 grams |
| Fiber |
15 grams |
| Salty |
0.2 grams |
