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Veggie Balls RECIPES Veggie balls GRÖNSAKSBULLAR vegetable balls are packed with veggies – a tasty and nutritious ball that can be combined in many different ways. RECIPES VEGGIE-BALLS / XX Tasty talents Our veggie balls GRÖNSAKSBULLAR are true all-rounders. Filled with pieces like chickpeas, carrots, corn and kale, they’re rich in vitamins, nutrients and taste. And as genuine talents they can be cooked and combined in numerous ways. Here we’ve gathered some appetizing recipes that will make your mouth water. Roasted sweet corn salad and veggie balls, find the recipe on page 24. 02 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 03 Veggie balls with An easy cooked baked celery root dinner that looks Veggie balls with after itself! fennel, cucumber and gremolata SERVES: 4 TIME: 1,5 H and dill INGREDIENTS: An easy made salad with crispy 40 pcs (640 g) of GRÖNSAKS­ vegetables and black olives. BULLAR vegetable balls Served with roasted potatoes 2 small celery root, well washed and aioli. 2 tbsp. + 1 dl olive oil, SERVES: 4 TIME: 30 MIN extra virgin 1 dl parsley, roughly chopped 1 lemon, juice and zest 1 garlic clove, grated 2 tbsp. dijon mustard Salt and black pepper STEP BY STEP: 1. Heat the oven at 185°C. 2. Put the celery on an oven proof tray and combine with 2 tbsp. olive oil, salt and pepper. Bake for approx. 40-60 minutes until they’re cooked all the way through and the skin is golden brown. 3. Combine parsley, garlic and lemon zest in a bowl with your fingers to a gremolata. 4. Whisk dijon mustard with lemon juice and the rest of the oil to a vinaigrette. Season with salt and pepper. 5. Fry the veggie balls as instructed on the package. 6. Cut the celery in smaller pieces. Spread some vinaigrette on a big plate and put the celery and veggie balls on top. Finish with some gremolata and a few drops of olive oil. Find this recipe on page 23. 06 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 07 Warm radicchio and walnut salad with veggie balls Grilling the radicchios brings out the flavours from the salad, which suits perfectly with the walnut sauce! SERVES: 4 TIME: 50 MIN Walnut sauce A delicious sauce which can be served warm or cold, as a dip sauce to vegetables as snacks. SERVES: 4 TIME: 50 MIN INGREDIENTS: STEP BY STEP: 8 dl milk 1. Boil milk with onion, garlic, milk. Let the bread absorb the INGREDIENTS: STEP BY STEP: 1 yellow onion, sliced bay leaves, butter, grated liquid. Add the vinegar and 3 garlic cloves, sliced nutmeg and salt. Take the black pepper. Blend everything 40 pcs (640 g) of GRÖNSAKS­ 1. Make the walnut sauce. 4. Rip the salad into flakes and 2 bay leaves heat down and simmer for with a mixer until it’s smooth. put it on a big serving plate. Rip BULLAR vegetable balls 2. Cut the radicchios in quarters 50 g butter 20-30 minutes. 4. Pour the hot sauce in a 1 quantity of walnut sauce and put veggie balls on top and 1/2 nutmeg, grated or halves depending on size. 2. Preheat the oven to 175°C. nice bowl, chop the remaining (see adjacent recipe) drizzle on some walnut sauce 1/2 tsp. salt Rub them with 1 tbsp. olive oil. Put the walnuts on an oven walnuts and place on top. 1 large or 2 small radicchios Finish with a few sprinkles of 125 g walnuts Grill or fry on high heat until proof tray and combine with 1 + 2 tbsp. olive oil, extra olive oil, lemon juice, salt and 2 tbsp. water they are almost burnt and have water and salt. Roast in the virgin pepper. 1/2 tsp. salt a golden brown colour. middle of the oven for 10 1 lemon, juice 200 g stale bread (preferably 3. Fry the veggie balls as minutes. Salt and black pepper sourdough), roughly chopped instructed on the package. Black pepper 3. Remove and discard the 1 tbsp. sherry vinegar (alt. bay leaves. Add the bread and red wine vinegar) 2/3 of the walnuts into the 08 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 09 Veggie balls with Brussels sprouts & pickled red cabbage A lovely green dish, very well balanced with the flavours from the cabbage and herbs. SERVES: 4 TIME: 45 MIN Brussels sprouts may look small and fragile but they’re actually veritable powerhouses packed INGREDIENTS: with protein, fibres, vitamins, 40 pcs (640 g) of GRÖNSAKS­ minerals and antioxidants. BULLAR vegetable balls 300 g small potatoes 2 + 2 tbsp. olive oil, extra virgin 1 quantity of pickled red cabbage for serving (see separate recipe on page 27) 300 g Brussels sprouts Herb crème fraîche 1 dl crème fraîche 1 tbsp. minced chives 1 tbsp. minced parsley 1/2 lemon, juice and zest Salt and black pepper STEP BY STEP: 1. Preheat the oven to 200°C. Put the potatoes in an oven proof tray and combine with 2 tbsp. olive oil and salt. Cook for 25 minutes until they are tender all way through and golden brown. 2. Make the pickled red cabbage. 3. Trim the Brussels sprouts and cut them in half through the root. 4. Fry the veggie balls with the Brussels sprouts in 2 tbsp. of olive oil until golden brown. 5. Combine the crème fraiche with the minced chives, parsley and lemon juice/zest. Season with salt and pepper. Stir it together. 6. Arrange everything on a plate and finish off with some pickled red cabbage. 10 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 11 Veggie ball wrap with avocado A soft and tender wrap with avocado, hummus and veggie balls. SERVES: 4 TIME: 30 MIN INGREDIENTS: STEP BY STEP: 40 pcs (640 g) of GRÖNSAKS­ 1. Spread out the soft thin 3. Oven roast or pan fry the BULLAR vegetable balls bread on the worktop. Take veggie balls as instructed on 4 tbsp. of hummus half an avocado and spread the package. Put them on 4 sheets of BRÖD TUNNBRÖD it out by mashing it with a a piece of paper to dry. Rip soft thin bread fork. Next to the avocado, them in half and put them 2 avocados spread out some of the on top. 4 spring onions, finely sliced hummus. 4. Roll it up tightly, and wrap 1/2 dl mint, roughly chopped 2. Combine spring onions, them in some parchment 1 tbsp. olive oil, extra virgin mint, olive oil, lemon, salt paper. 1/2 lemon, juice and pepper. Divide it on top Salt and pepper of the avocado and hummus. Summer salad with veggie balls A nice salad is a craving during summer! SERVES: 4 TIME: 25 MIN INGREDIENTS: STEP BY STEP: 40 pcs (640 g) of 12 radishes 1. Boil 2 of the beets until 4. Peel the remaining beets, GRÖNSAKS BULLAR 100 g sugar snaps, soft in plain water. Cool the carrots and wash the vegetable balls divided in half down, peel and slice thinly. radishes. Slice thinly. Mix 4 Chioggia beets (or any lengthways 2. Preheat a grill pan or a with the cooked beets, other kind of beets) 70 g green leaves (e.g. normal pan really hot. Rub asparagus, sugar snaps, 12 green asparagus, chard, spinach, baby the asparagus with 1 tbsp. green leaves, mint, olive oil trimmed gem), washed olive oil and grill until it has and lemon juice. Arrange on 1 + 2 tbsp. olive oil, 1/2 dl mint leaves, a nice colour. Put on a plate a plate. extra virgin roughly chopped and season with sea salt, 5. Fry the veggie balls as 2 avocados Salt and black pepper set aside. instructed on the package 1 garlic clove, grated and rip them on top of the 1 lemon, juice 3. Blend the avocados with a salad. Serve together with 4 carrots (different stick blender. Combine with colours if possible) garlic, lemon juice and salt in the avocado dip. a bowl, set aside. 04 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 05 Did you know? Filled with pieces like chickpeas, carrots, corn and kale, veggie balls are high in vitamins, nutrients and taste. But they’re low in calories and fat. And they’re lightweight on your carbon footprint, too. Producing a veggie ball has thirty times less impact on the carbon footprint compared to producing meat. It’s a tasty meal that leaves you with a good conscience. 12 / RECIPES VEGGIE-BALLS RECIPES VEGGIE-BALLS / 13 Roasted beet relish and veggie INGREDIENTS: 20 pcs (320 g) of GRÖNSAKS­ balls with naan bread BULLAR vegetable balls Salt baked sweet beetroots diced into 8 beets, washed Coarse sea salt a relish becomes the best topping on 1 quantity of naan bread (see your naan breads! separate recipe on page 27) 1 tbsp. sherry vinegar (alt. red SERVES: 4-6 TIME: 2 H wine vinegar) 2 tbsp. olive oil, extra virgin 2 dl Turkish yoghurt for serving 2 tbsp. finely chopped chives STEP BY STEP: 1. Preheat the oven to 165°C. 2. Put the beets in an oven proof tray and cover in sea salt. Make sure the beets are completely covered. 3. Bake in the oven for approx. 1 hour until they are tender all way through. Cool down. 4. Make the naan breeds. 5. Peel the beets and chop them into small pieces, use possibly a food processor and ”pulse” mix it roughly. 6. Dress with some sherry vinegar and olive oil. 7. Fry the veggie balls as instructed on the package. 8. Put some of the beet relish, a fried veggie ball or two and a spoon of yoghurt on top of each bread.
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