Cajun-style braised vegetables

cooked in a flavourful juice and served with couscous

Our spice mix in combination with fresh thyme, almonds and agave syrup give these vegetables a unique taste. The plate is finished with parsnip chips.

Vegan

Preparation time:

40 min.

Difficulty level:

Easy

Allergens:

tree nut, wheat, celery, soya, gluten

Utensils:

Oven dish

Ingredients

Couscous

Red onion

Turnip

Sweet potato

Leek

Parsnip

Carrot

Vegetable broth

Cajun spices

Broth mixture

Plant-based margarine

Almonds

Fresh thyme

Garlic

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2690
643
14
5
116
23
15
17
19
409

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Wash and peel the vegetables. Cut the onion in half and then into 3 pieces lengthwise. Cut the turnip the same way. Cut the carrot in half lengthwise. Cut the sweet potato in half and then in 4 pieces lengthwise. Divide the leek into 3 pieces while keeping its original shape. Cut the almonds in slices. Chop the thyme and crush the whole garlic cloves. Keep the parsnip aside to make the chips.

Heat 500ml of water in a medium-size pot and add the vegetable broth. Keep the broth warm.

Sauté the cajun spices in the margarine. Add the turnip, sweet potato, carrot and the almonds. Sauté for approx. 2 minutes until they slightly take colour. Place everything in an oven dish. Add the leek, onion, thyme and garlic. Dissolve the broth mixture in the hot broth and add pepper to taste. Pour it over the vegetables until they're all covered. Reserve the remaining broth for the parsnip chips. Bake for approx. 20 minutes in the oven until the vegetables are tender. In case the liquid evaporates, add some broth.

For the parsnip chips: make slices of the parsnip with a peeler. Cook the slices in the remaining hot broth for 30 seconds (add more water if necessary). Remove the slices. Place parchment paper on a baking tray and spread the parsnip slices over the tray without overlapping each other. Bake in the oven for 5 minutes or until dry and crisp (keep an eye on it, because they can be ready quickly). When removing from the oven, add some salt to taste.

Place the couscous in a medium-size pot and add 150ml of boiling water. Cover and let it rest for 5 minutes. Fluff up the couscous with your hands or a fork and it will be ready to use.