INGREDIENTS
10
Brussels sprouts
3 tbsp
Chives, Fresh
1 tbsp
Dill, Fresh
1 clove
Garlic
1/2
Lemon, Juice of
1 tbsp
Mint, Fresh Leaves
1
Bunch Parsley, Fresh
1
Parsnip
1
Sweet potato
4 cups
Vegetable stock
1 cup
Polenta, Dry
1
Red pepper
1 pinch
Salt
1
Salt and pepper
2 tbsp
Olive oil
1 cup
Yoghurt, Natural
1
Corguette
2 Teaspoons “Season All”