- Brussels sprouts
- Sweet potatoes
- 3-4 tablespoons marjoram
- 1 tablespoon salt
- Pepper to taste
- 1 teaspoon garlic granules
- 2 tablespoons butter
- Goose fat
1.) Cut the vegetables into larger bites and place them into a baking tray, on baking paper.
2.) Sprinkle with salt, marjoram, and ground pepper.
3.) Mix thoroughly and pour at least one mug of water under it.
4.) Putt a teaspoon of goose fat on it in each corner and in the middle, in two or three places.
5.) Cover and bake it at 180 degrees for at least half an hour.
6.) Cut the pumpkin into slices and place it in a baking tray and add a mug of water.
7.) Put it in the oven together with the vegetables, but the pumpkin will stay inside a little longer.
8.) Bake the pumpkin until becomes soft.
9.) Spoon out 4-5 cloves from the soft and still hot pumpkin and put into a bowl.
10.) Add 1-2 tablespoons of butter, a pinch of salt, and garlic granules to the pumpkin in the bowl.
11.) Puree with a stick mixer.
12.) Serve it as a side dish with the fried vegetables.
Nutrient data (100 g)
|- Saturated (g)||1|
|- Unsaturated (g)||0|
|- Multiple unsaturated (g)||0|
|- Slow-release carbs (g)||8|
|- Fast-release carbs (g)||0|
|- Sugar (g)||3|