Plat
Roasted Parmesan Cabbage with Creamy Butter Beans
40 minPour 3Nutri-Score B€€
B
40 min
40 minRoasted Parmesan Cabbage with Creamy Butter Beans
ce qu’il vous faut
Ingrédients
cabbage (cut into wedges)Fruits et légumes0,5 morceaux
extra virgin olive oil (divided)Épicerie60 ml
Parmesan (grated, plus extra for serving)Produits laitiers60 g
garlic (minced)Fruits et légumes3 morceaux
fresh thyme (leaves picked, divided)Fruits et légumes4 g
salt (to taste)Épices3 g
black pepper (to taste)Épices2 g
carrot (finely diced)Fruits et légumes1 morceau
shallot (finely diced)Fruits et légumes2 morceaux
butter beans (canned, drained)Épicerie250 g
butterProduits laitiers15 g- lemon juice (freshly squeezed)Fruits et légumes15 ml
par portion
Nutrition
309kcal
- Glucides
- 21 g
- Protéines
- 10 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Poêle
pas à pas
Préparation
- Étape 1
Prepare the cabbage
- Cut the cabbage into wedges and lay them on a baking tray.
- Étape 2
Make the Parmesan coating
- In a bowl, mix the olive oil, grated Parmesan, garlic, thyme, salt and pepper.
- Spoon the mixture all over the cabbage wedges, pushing some down between the leaves.
- Étape 3
Roast the cabbage
- Roast at 185 °C for about 25 minutes, until tender and golden.
- Étape 4
Sauté the vegetables
- Finely dice the carrot and shallots.
- Sauté them in a drizzle of olive oil with fresh thyme until softened.
- Étape 5
Cook the butter beans
- Add the drained butter beans and the butter.
- Cook everything together until creamy and warmed through.
- Finish with lemon juice, salt and pepper.
- Étape 6
Serve
- Spoon the beans into a bowl, top with the roasted Parmesan cabbage and finish with extra Parmesan.