Slow-Cooked Vegetables

Vegetables and garlic slowly braised with balsamic vinegar, then garnished with toasted seeds, parmesan, and air-dried ham.

Healthy Summer Slow-Cooked Vegetable

Estimated Nutrition

Calories

846

kcal / serving

1692 kcal total

Carbs

55g

per serving

110 g total

Fat

52g

per serving

104 g total

Protein

30g

per serving

60 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Preferably aged 8 years

Dairy

Parmesan

Shavings

GrainsCereals

piece

Rye Bread Croutons

Meat

Air-Cured Ham

Torn slices

NutsSeeds

clove

Garlic

Peeled

pinch

Sea Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

sprig

sprig

leaf

leaf

tbsp

Toasted

OilsFats

Rapeseed Oil

Extra virgin

Vegetables

piece

Red Onion

Quartered, keeping stalk end intact

piece

Fennel

Quartered

piece

Violet Artichoke Hearts

piece

Baby Chicory

Halved

Method

Arrange vegetables on a platter and garnish with seeds, parmesan, ham, and croutons.

Preheat the oven to 120°C.

Heat rapeseed oil in a large oven-proof saucepan and fry garlic for 5 to 7 minutes until golden-brown.

Add remaining vegetables, salt, and pepper and cook for 5 minutes.

Stir in herbs, vinegar, and 80g of water, then bake in the oven for 75 to 85 minutes.