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Veggies with Kalettes®

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  • carrot 
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.


    Foodwaste tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 0.5  courgette
  • 100  grams Kalettes® 
    Product info

    Kalettes® are a hybrid between kale and Brussels sprouts. Since 2014, Kalettes® (also known as Flower Sprouts) are grown in the Swiss Seeland.

    Learn more
  • tablespoon oyster sauce
  • 75  grams pumpkins
  • 0.5  red pepper
  • tablespoons sunflower oil
  • 0.5  decilitre vegetable stock

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Veggies with Kalettes®


Pepper Recipes

Squared white plate with red vegetables, courgette and kalettes
page.recipe.timing.0 35 page.recipe.timing.min
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  • carrot
  • 0.5  courgette
  • 100  grams Kalettes®
  • 1  tablespoon oyster sauce
  • 75  grams pumpkins
  • 0.5  red pepper
  • 2  tablespoons sunflower oil
  • 0.5  decilitre vegetable stock

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  • 1 large frying pan
  • 1 large saucepan
  • 1 cutting board
  • 1 knife
  • 1 colander

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Veggies with Kalettes®


Pepper Recipes

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Wash 75 grams pumpkins, 0.5 courgette and 0.5 red pepper and cut them into pieces of around 2 cm
Peel and cut 1 carrot into slices of around 1 cm
Add water to a large saucepan and bring it to the boil
Add the carrot slices to the hot water and cook them for 2 minutes
Add the pumpkin dice and 100 grams Kalettes® to the water and cook them for an additional 2 minutes
Drain the vegetables with a colander and set them aside
Add 2 tablespoons sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the pepper and courgette pieces to the frying pan and fry them for about 2 minutes
Add the drained vegetables to the frying pan, stir well and fry everything for another 2 minutes
Prepare 0.5 decilitre vegetable stock according to instructions on packaging
Add the stock and 1 tablespoon oyster sauce to the frying pan and let the vegetables simmer on low heat for about 5 minutes