Hotel California Roasted Veggies With Mushrooms
sorenlyhne
People: 1
46 min

Ingredients

1 tbsp
Balsamic Vinegar
3 slice
Bread
40 grams
Cabbage
0.75
Carrot
50 grams
Jerusalem Artichoke
0.5 tbsp
Ketchup
50 grams
Kohlrabi
50 grams
Leeks
40 grams
Mushrooms
1 tbsp
Olive Oil
1 tbsp
Soy Sauce
0.75 tbsp
Sriracha

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Prep

  1. Peel and cut your carrot, jerusalem artichoke and kohlrabi. All ingredients should have a similar size and shape.
  2. Wash and cut your cabbage, leeks and mushrooms so that they all have a similar size and shape.
  3. Slice your bread into even pieces.

Heating Steps

  1. Spread the Jerusalem Artichoke evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Cabbage, Carrot, Kohlrabi, Leeks and Mushrooms and roast for another 30 minutes.
  2. Toast bread on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix cabbage, carrot, jerusalem artichoke, kohlrabi, leeks and mushrooms together in a bowl.
  2. Mix balsamic vinegar, ketchup, olive oil, soy sauce and sriracha together in a bowl, then drizzle on top of your salad.
  3. Add Bread on top.