Celeriac with bulgur risotto

8 portions
Time: ca 30 minutes.

2 chopped yellow onions
1 finely chopped chili
2 table spoons virgin olive oil
1 tea spoon salt
1/5 tea spoon black pepper
2 dl sliced carrots
400 g canned kidney beans
1/2 kg bulgur
8 dl water
2 msk herbal broth paste or 2 cubes
8 1.5cm slices of celeriac
1–2 table spoons curry
1 table spoon honey
1 tea spoon cinnamon

Fry onions, chili, salt and pepper a few minutes in olive oil in a casserole. Add carrot, beans and bulgur. Stir and add water and broth concentrate. Let simmer til the bulgir is ready, ca 15 minutes.

Swell the celeriac in water for ca 5 minutes. Pour off the water and fry the celeriac in oil with salt, pepper, curry and honey. Powder with cinnamon. Garnish with parsley.

This recipe is invented by Tina Abzakh who is the chef at the Brunnsängsskolan i Södertälje. The recipe was the winner of the 2006 issue of the contest best green school lunch ("Bästa gröna skollunch") that was organised by The Swedish Vegetarian Society, Coop provkök and The Swedish Health Promotion Society (Hälsofrämjandet). The colourful and spiced composition swept the jury of their feet, and was also deemed to be well balanced and healthy. See this article (in Swedish).


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