Winter vegetable bowl

Winter vegetable bowl

Total: 1 hr 45 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / people: 537 kcal
, Fat: 19 g
, Carbohydrate: 77 g
, Protein: 10 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:

Betty Bossi Koch-Center

Winter vegetables

300 g carrots, quartered lengthwise
300 g sweet potatoes, cut in half lengthways and then into slices
300 g raw beetroots, cut into sixths
300 g parsley root, diagonally sliced
½ bunch thyme
2 tbsp olive oil
1 tsp salt


1 tbsp coarse-grain mustard
2 tbsp lemon juice
2 tbsp olive oil
100 g sour single cream
2 tbsp sage, finely chopped
¼ tsp salt
a little pepper


250 g whole-grain rice (e.g. jasmine and wholegrain rice mix)
1 sprig sage
salted water, boiling
60 g rocket
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How it's done

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Winter vegetables

Mix the vegetables with the thyme, oil and salt, transfer to a baking tray lined with baking paper.

To bake

For approx. 60 mins. in the centre of an oven preheated to 200°C.


Combine the mustard and the remaining ingredients with a little pepper.


Boil the rice with the sage in salted water for approx. 25 mins. until al dente, drain. Remove the sage. Mix the rice with half of the sauce, serve in bowls, place the vegetables and the rocket on top, drizzle over the rest of the sauce.

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