Iz kostanja pripravite nekaj popolnoma drugačnega: Solata, polna jesenskih okusov
Kostanj najpogosteje jemo kuhan ali pečen, odlično pa se obnese tudi v drugih jedeh. Njegov nežno sladkast okus se lepo poveže v solati, ki jo lahko s pravilnimi kombinacijami sestavin postrežete kot samostojno jed ali prilogo.
Kostanj v solati
Za pripravo solate potrebujete:
- 200 g kuhanega ali pečenega kostanja
- 300 g buče hokaido ali maslenke
- 100 g solate
- 100 g fete
- 30 g orehov
- 1 žlica oljčnega olja
- sol in poper
Za preliv:
- 2 žlici oljčnega olja
- 1 žlica jabolčnega kisa
- 1 čajna žlička gorčice
- 1 čajna žlička medu
- 1–2 čajni žlički vode po potrebi
- sol in poper po okusu
Priprava:
Bučo očistite, narežite na kocke in razporedite po pekaču. Pokapajte jo z olivnim oljem, začinite in pecite 30 minut na 200 stopinj celzija. Medtem ko se buča peče, pripravite kostanj in orehe. Kuhan ali pečen kostanj razpolovite, orehe pa sesekljajte. V ponvi jih na hitro popražite in odstavite. Nato se lotite preliva. V skodelici zmešajte vse sestavine za preliv ter ga po okusu dodatno začinite.
Sestavite solato: Na dno posode razporedite oprano solato in nanjo položite ohlajeno pečeno bučo, kostanj, nadrobljeno feto in orehe. Tik pred postrežbo pokapajte s prelivom ter nežno premešajte.
Solato lahko postrežete svežo ali pa si jo shranite za malico v službi. Priprava je zelo preprosta in vam ne bo vzela veliko časa.
@chefhealthyhenry Roasted Chestnut and Arugula Salad Light, healthy, and perfect for fall, this Roasted Chestnut and Arugula Salad is a must-try! Featuring roasted chestnuts, fresh arugula, and sweet pomegranate seeds, this salad is balanced with a tangy balsamic dressing with added fiber. Whether you’re looking for a quick lunch, a side dish, or a holiday-inspired recipe, this salad is perfect for any occasion. I’m starting to add long form full instructional videos for these reels on YouTube. Link in bio. Please check it out and subscribe. Ingredients: 1 cup roasted chestnuts, roughly chopped 4 cups fresh arugula 1/4 cup pomegranate seeds (or dried cranberries for sweetness) 1/4 cup shaved Parmesan cheese 1 tbls Just Better Fiber 1 tbsp balsamic vinegar 1 tsp Dijon mustard 1 tsp honey 4 tbsp extra-virgin olive oil Salt and freshly cracked black pepper to taste Recipe: Instructions: Cut the chestnuts crosswise on the flat side. Place on a baking sheet cut side up. Roast in the oven at 425 degrees for about 20-25 minutes until the shells have opened and the interior is golden brown. Remove, allow to cool slightly and peel. Cut the chestnuts in quarters. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, fiber, and honey. Add salt and pepper to taste. In a large bowl, toss the arugula with the dressing then add roasted chestnuts, and pomegranate seeds. Garnish with the shaved parmesan and serve. #ChestnutSalad #HealthySaladRecipes #RoastedChestnuts #FallInspiredSalad #SimpleAndHealthy #FreshAndFlavorful #ArugulaLove #EasyRecipesForAll #SaladPerfection #NutritiousAndDelicious #FromOurPlace #OurPlaceAffiliate ♬ beautiful jazz piano in Autumn, 7 minutes(871493) – ricca
Trik, ki je navdušil vse: Tako boste brez težav lupili kostanj