Nussbrot mit Rote-Rüben-Chutney
30 Min.
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Zutaten
für
Personen
Rezept DruckenZubereitung
1
Rote Bete für das Chutney grob raspeln. In einem Topf zusammen mit dem Balsamico, Rohrzucker, Sternanis, Kümmel, Koriander und Salz aufkochen und etwa 15 Minuten einköcheln lassen. Das Rote-Bete-Chutney in ein Glas mit Schraubverschluss füllen und im Kühlschrank abkühlen lassen.
2
Sonnenblumenkerne in einer Pfanne ohne Fett goldbraun rösten. Die Brotscheiben dünn mit Butter bestreichen. Das abgekühlte Rote-Bete-Chutney darauf verteilen. Saint Albray in sechs Kuchenstücke schneiden, diese halbieren und auf das Chutney legen. Sonnenblumenkerne darüber streuen und mit Rote-Bete-Sprossen garnieren.
Tipp
Das selbstgemachte Rote-Rüben-Chutney kann im Kühlschrank aufbewahrt werden.
| Pro Person | |
|---|---|
| Brennwert | 1463,0 kJ / 351,0 kcal |
| Fett | 18,0 g |
| Kohlenhydrate | 34,0 g |
| Eiweiß | 12,0 g |
Weitere Brot-Rezepte
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