Ingredients :
- 5 potatoes
- 1 fennel
- 500g brussel sprouts
- 2 cloves garlic
- 1 onion
- 1 handful of pumpkin seeds
- 1 tablespoon of thyme
- olive oil
- salt
- pepper
- 25cl cream of rice
- 1 tablespoon of lemon juice
Preperation :
- Preheat the oven to 200 ° C.
- Wash the vegetables and cut them into pieces (you can leave the skin of the potatoes), placing them gradually in a salad bowl.
- Peel the onion and cut it into strips to add it to the other vegetables and mix with salt, pepper and thyme.
- In a gratin dish, place a base of oil and cover with garlic previously peeled, cut and squeezed (don't forget to remove the germ, it is this piece that is not digestible).
- Divide the vegetables in the dish and place a handful of squash seeds.
- Bake for about 25 minutes (until the vegetables are tender).
- Meanwhile, prepare the sauce. Pour the cream of rice into a saucepan and heat over low heat. Add the lemon juice, salt and pepper and set aside.
- Assembly: in 4 soup plates, pour the sauce evenly then place the vegetables on top.
