Glazed vegetables with bulgur

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 3 Carrots (approx. 300 g)
  • 2 small onions
  • 2 (approx. 350 g) Fennel tubers
  • 150 g turnips
  • 500 ml Vegetable broth
  • 250 g Bulgur (rough)
  • 6 Stem(s) Coriander
  • 2 TABLESPOONS Olive oil
  • 4-5 Tbsp Honey
  • 3 TABLESPOONS Soy sauce
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Peel, wash and slice the carrots. Onions peel, halve and cut into slices. Wash and clean the fennel. Cut fennel layers from stalk and halve or quarter them again.

  2. 2

    Peel, wash and cut the navettes into corners.

  3. 3

    Bring the stock to the boil, add Bulgur and bring to the boil. Cover and simmer at low heat for about 8 minutes. Remove from heat, cover and allow to swell for 15-20 minutes. Wash coriander, shake dry and chop the upper 1/3 of the stems finely.

  4. 4

    Heat the oil in a pan. Fry the carrots, onions, fennel and navettes for about 5 minutes until golden brown. Add honey and soy sauce and deglaze with 4 tbsp. water. Simmer for about 2 minutes, then add coriander and season with salt and pepper.

  5. 5

    Arrange vegetables and bulgur on plates.

Nutrition Facts

KCAL
350 kcal
CARBS
60 g
FATS
6 g
PROTEINS
10 g