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Roasted Parmesan Cabbage with Creamy Butter Beans
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Roasted Parmesan Cabbage with Creamy Butter Beans

40 minPorcje: 3Nutri-Score B€€
od @cooksnapbake1 importugotowano 0 razy
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Składniki

3 osoby
  • cabbage (cut into wedges)Warzywa i owoce0,5 kawałki
  • extra virgin olive oil (divided)Spiżarnia60 ml
  • Parmesan (grated, plus extra for serving)Nabiał60 g
  • garlic (minced)Warzywa i owoce3 kawałki
  • fresh thyme (leaves picked, divided)Warzywa i owoce4 g
  • salt (to taste)Przyprawy3 g
  • black pepper (to taste)Przyprawy2 g
  • carrot (finely diced)Warzywa i owoce1 kawałek
  • shallot (finely diced)Warzywa i owoce2 kawałki
  • butter beans (canned, drained)Spiżarnia250 g
  • butterNabiał15 g
  • lemon juice (freshly squeezed)Warzywa i owoce15 ml

na porcję

Wartości odżywcze

309kcal

Węglowodany
21 g
Białko
10 g
Tłuszcz
21 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Miska
  • Patelnia

krok po kroku

Przygotowanie

  1. Prepare the cabbage

    • Cut the cabbage into wedges and lay them on a baking tray.
    Krok 1

  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.
    Krok 2

  3. Roast the cabbage

    • Roast at 185 °C for about 25 minutes, until tender and golden.
    Krok 3

  4. Sauté the vegetables

    • Finely dice the carrot and shallots.
    • Sauté them in a drizzle of olive oil with fresh thyme until softened.
    Krok 4

  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.
    Krok 5

  6. Serve

    • Spoon the beans into a bowl, top with the roasted Parmesan cabbage and finish with extra Parmesan.
    Krok 6
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