Pesto Sauce-Glazed Pepperoni with Pumpkin
Autor: Andrii M.
- Cebula granulowana6 g20 kcal
- Dynia41 g14 kcal
- Fasolka szparagowa181 g56 kcal
- Koperek1 pęczek13 kcal
- Natka pietruszki1 pęczek18 kcal
- Olej słonecznikowy25 ml221 kcal
- Pepperoni379 g1910 kcal
- Pesto253 ml1058 kcal
- Seler korzeniowy2 szt.336 kcal
- Soczewica zielona158 g556 kcal
- Sól morska6 g0 kcal
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Tender pepperoni paired with pumpkin, green beans and celery root and green lentils, finished with dill and parsley and a hit of onion powder. 1. Pat the pepperoni dry and season with sea salt, onion powder. 2. Heat sunflower oil in a heavy pan and roast the pepperoni until it develops a deep golden crust, about 18 minutes. 3. Add pumpkin, green beans and celery root to the pan and cook until just tender, stirring in dill and parsley for fragrance. 4. Cook the green lentils separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of pesto sauce before serving hot.