Ingredients:
200 g organic carrots, white
200 g organic artichokes, Jerusalem
200 g organic baby carrots
2 organic leeks, only the white part
2 organic dry onions
50 g organic extra virgin olive oil Green Village
salt
pepper
For the tahini dressing:
1 sc. organic garlic salt
50 g organic tahini lemon juice, from 1 organic lemon
50 g water
pepper
Preparation:
Preheat the oven to 180°C in the air. Peel the carrots and artichokes. Cut the white carrots and artichokes into 4 and put them in a bowl. Add the baby carrots. Cut the leeks into rings and the onions into thin slices. Add them to the bowl along with the extra virgin olive oil, salt and pepper. Mix the vegetables well and spread them on a pan of your choice. Bake for 40-50 minutes until the vegetables are soft.
For the tahini dressing:
Beat the garlic with a little salt in a mortar until it melts completely and then add the tahini, lemon juice and water. Mix with the pestle. Add pepper and serve over the vegetables.
Enjoy!
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This product contains gluten under 20ppm concentration. Suitable for people suffering from celiac disease.
This product is free from lactose. Suitable for people with lactose intolerance.
This product contains salt in concentration lower than 0,12g per 100g of the product.
This product contains salt in concentration lower than 0,005g per 100g of the product.
Product of certified production according to the good practices of organic agriculture without the use of chemical additives and pesticides.
This product contains sugar in concentration lower than 0,5g per 100g of the product.
This product is in accordance with a strict vegetarian diet, free from raw materials of animal origin.
This product is in accordance with a vegetarian diet. It does not contain meat and fish.
Product of Protected Designation of Origin. Identification of the product regarding the place, region or country of origin, its quality and characteristics, as well as the guarantee of its production within a limited geographical production.
