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

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


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

Sage and pumpkin seed pesto

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

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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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