1 small pumpkin {400 g}
4-6 branches rosemary
3 tbsp. olive oil
a pinch of paprika spice
200 g brussel sprouts
1 celery {medium}
4 carrots {large}
125 g field salad
4-6- tbsp. cranberry jam
For the marinade:
10 tbsp. Teriyaki Sauce with toasted sesame
6 tbsp. olive oil
a dash of water
a pinch of pepper
2 tsp. sesame {optional}
Preheat the oven to 200 degrees. Wash the pumpkin and peel it {it depends on which type of pumpkin you have, some of them don’t need to be peeled}. Cut the pumpkin in halves and then into thick slices for the fries. Put the pumpkin slices in a bowl and blend them with paprika spice and olive oil. Put baking paper onto a baking tray and bake the pumpkin fries in the preheated oven for 18 to 20 minutes.
Clean the brussel sprouts and cut it crosswhise. Clean the celery and cut it into small pieces. Clean and peel the carrots and cut them into slices. Blanch the carrots, the celery and the brussel sprouts in salted water.
For the dressing: roast the sesame shortly in a pan. Mix it with the Teriyaki sesame sauce and the other ingredients.
Serve the salad on plates with the warm vegetables. Marinate the salad with the dressing and garnish the dish with a bit of cranberry jam.
.s. cookingCatrin
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