
Devices & Accessories
Root Vegetable Hotpot with Harissa
Prep. 10 min
Total 40 min
4 portions
Ingredients
-
olive oil25 g
-
onions quartered80 g
-
fresh thyme leaves only½ Tbsp
-
harissa paste to taste1 - 2 tsp
-
vegetable stock cube (for 0.5 l) crumbled1
-
mixed root vegetables peeled, cut in pieces (3-4 cm) (e.g. carrots, parsnips, swede, sweet potatoes, see tip)600 g
-
water400 g
-
tinned haricot beans drained, rinsed (1 x 400 g tin)240 g
-
fine sea salt½ tsp
-
ground black pepper¼ tsp
-
fresh parsley leaves roughly chopped5 g
Nutrition per 1 portion
Calories
185 kcal /
774 kJ
Protein
4.5 g
Fat
7.6 g
Carbohydrates
24.6 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Show allWarm Mediterranean Couscous Salad
30 min
Beetroot and Halloumi Burgers
1 h
Sweet and Sour Tofu with Un-fried Rice
2 h 5 min
Spätzle with Asparagus and Wild Garlic Cream Sauce
45 min
Greek Broccoli with Rocket Salad Pesto and Roasted Lemon
30 min
Baby-friendly Chickpea and Butter Bean Patties
1 h 20 min
Star Burgers
20 h 5 min
Kelp Noodles in Marinara Sauce
20 min
Palak Paneer
45 min
Vegan Aubergine Massaman Curry
50 min
Chestnut, Mushroom and Cranberry Tart
1 h
Mushroom Stroganoff
30 min