Place the butternut squash chunks and halved Brusselssprouts on a large baking sheet. Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands
Meanwhile, in a pan large enough to take everything later (or just drain the sprouts and use their pan, once you’ve drained them), cook the pancetta cubes in the oil, with the rind for more salty fat rendering, until they’re bronzed and crisp, but not cooked to the point of having dried out
In the same pan, melt the butter, then add the Brusselssprouts and season with salt and pepper. Top the sproutswith the mozzarella and parmesan cheeses
Serve with a nice salad. 5 cooked beets10 cooked brussel sprouts250 g of Firm Tofu380 g of Silken tofu1 tsp apple cider vinegar1/3 cup Chickpea flour1/3 cup unsweetened soy mik or other plant based milk2 tbsp grated horseradish (optional)rosemary, thyme, white and black pepper, Himalayan saltCut the beets in half and place them in on the pie crust with the brussel sprouts
Season with salt & lots of pepper. Salt & pepper. Season with fresh rosemary. Preheat oven to 425 degrees. In a small bowl, whisk together mustard, syrup, and vinegar
Om någon, mot all förmodan och dennes bättre vetande, skulle be mig om ett liknande råd så skulle det bli "You can never have too many recipes with chocolate, peppermint or on carrot cake"
To top the pie with caramelized pecans gave the pie a lovely crunchiness. Jag hittade receptet på denna paj hos Melissa och jag halverade receptet och fick 3st á 7cm pajer
Kommentarer
Logga in eller Registrera för att kommentera.