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Carrots and zucchini roasts

ingredients

servings

2

Carrots

250 oz

Courgette

250 oz

Chickpea flour

3 spoons

Iodized salt

to taste

Turmeric

to taste

Fresh rosemary

1 sprig

Extra virgin olive oil

to taste

second courses from Switzerland

Carrots and zucchini roasts

Carrots and zucchini roasts

vegan high in fiber source of C vitamins high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Carrots and zucchini roasts

Delicious vegan and gluten free

Carrots and zucchini roasts step 1

step 1

Wash the vegetables and rosemary well. Private zucchini and carrots of the ends Peel the carrots and peel the rosemary

Carrots and zucchini roasts step 2

step 2

Grate the carrots and zucchini. Add a pinch of salt and turmeric. Finely chop the rosemary and add it to the compound. Let's join the chickpea flour. We mix well

Carrots and zucchini roasts step 3

step 3

Press lightly zucchini and carrots so that they release some of their water and help the chickpea flour to blend well with the vegetables. Meanwhile, put a non-stick pan or frying pan on

Carrots and zucchini roasts step 4

step 4

Pour a little oil on the bottom and eliminate the excess with the kitchen paper. Take the sting and pour it into pan / plate spoons. I helped with a ring

Carrots and zucchini roasts step 5

step 5

Let it brown for a few minutes and then with the aid of a spatula turned on the other side.

Carrots and zucchini roasts step 6

step 6

Serve them hot

Carrots and zucchini roasts step 7

step 7

You can also cook them at 180 ° for about 20 minutes. Check for cooking

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