FRIJE

Instructions

• 1.   Wash all the vegetables, then peel and remove the skin from the pumpkin.
  Cut the vegetables into cubes of the same size.
  Finely chop the shallots and onion.
• 2.   Put a little olive oil at the bottom of the casserole dish with the thyme and rosemary.
  Heat it up and add the roast to sear it on each side.
  Remove the roast and keep it in a dish.
• 3.   Cook the carrots, parsnips, and potatoes in its place.
  Add the Jerusalem artichokes, pumpkin, shallots, and onion.
• 4.   Remove the thyme and rosemary, season with salt and pepper, and add the turmeric and oregano.
  Gently stir until the spices come to life.
• 5.   Dissolve the bouillon cube in hot water.
  Add the broth to the casserole dish until it reaches the level of the vegetables.
• 6.   Make a space in the middle for the roast.
  Cover the casserole dish and let it simmer for 30 minutes.

Notes & Suggestions

• Average nutritional values per serving
  Energy 3,738.88 kJ / 952.87 kCal
  Fat 9.02 g, of which saturated 1.63 g
  Carbohydrates 140.36 g, of which sugars 35.68 g
  Fiber 20.63 g
  Protein 58.19 g
  Sodium 980.24 mg

Nutritional information *