Winter panzanella bread

Winter panzanella bread

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 726 kcal
, Fat: 39 g
, Carbohydrate: 65 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Roasted vegetables

400g parsnips, cut into six lengthways and then in half
500g squash (e.g. butternut) in chunks
400g beetroots, sliced
2tbsp olive oil
1tsp salt
a little pepper


250g kalettes (Flower Sprouts)
250g bread (e.g. kernel bread), cut into approx. 2 cm cubes
2tbsp olive oil
2 garlic cloves, pressed
½tsp salt
2 farmers' bratwurst sausage removed from skin and made into balls of approx. 2 cm

Sage and pumpkin seed pesto

½bunch sage, roughly chopped
½tbsp honey
25g pumpkin seeds, toasted
25g Sbrinz, grated
½dl water
2tbsp olive oil
salt to taste
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How it's done

Roasted vegetables

Place the vegetables on a baking tray lined with baking paper, drizzle with oil and season.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220°C.


Mix the kalettes and bread with the oil, garlic and salt and distribute them and the sausage balls over the vegetables on the tray. Bake for another 30 mins. approx.

Sage and pumpkin seed pesto

Purée the sage and all the ingredients up to and including the oil, season. Put the pesto onto the panzanella.

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