Servings:
4
Prep time:
25
Cooking time:
40
INGREDIENTS
- - 500 g of potatoes
- - 300 g of raw brussels sprouts
- - 250 g of carrots
- - 150 g pumpkin
- - 2 leeks
- - 2 bay leaves
- - 1 tablespoon thyme
- - Oil
- - Salt
- - 1 red onion
- - 4 sage leaves
- - 200 g flour
- - 40 g of black olives
- - Sesame seeds
INSTRUCTIONS
- Trim the leeks from the green part, cut them in half lengthwise, stopping before the root. Then slice thinly and place in a large pan with 4-5 tablespoons of olive oil, bay leaves and thyme, cover and fry over medium heat for 10-12 minutes. Stir often.
- Add the carrots cutted into slices about 2-3 mm and sprouts splitted in half. Continue cooking for another 10 minutes with the vegetables always well covered.
- Divide the potatoes into 4 pieces lengthwise and cut into slices about half a centimeter thick. Slice in the same way the pumpkin and add it with the potatoes to the other vegetables. Add salt and continue cooking for another 15-20 minutes, stretching, if too dry, with a little hot water. When cooked, correct, if needed, with salt. If You like, accompanied the frying pan with a few slices of whole wheat bread, also roasted. Alternatively, place the vegetables in a baking dish and bake at 200 ° C for at least 30 minutes. To use less oil, cover the pan for half the cooking time. Gratin the vegetables for the last 5 minutes sprinkled with parmesan cheese or bread crumbs mixed with herbs.
- OPTIONS
You can reuse the eventually remained preparation, as a filling for tasty and rustic salty morsels. Chop some red onion and brown it for 10 minutes along with a little olive oil and 4 chopped sage leaves. Let cool and use this oil with herbs for kneading 200 g of 00 flour with a pinch of salt, 40 g of black olives, pitted and chopped and enough water to make a soft dough. Divide into small pieces and roll it by giving them a round shape. Fill them with the vegetable of the frying pan, brush the edges with a little water and close to half. Also brush the surface with a thin layer of water and sprinkle the dumplings with sesame seeds. Bake at 200 ° C for 10-15 minutes and serve.
