Bok Choy and Roasted Vegetable Medley

Ingredients:

• 200g of Bok Choy
• 150g of Pimiento
• 100g of Onion
• 150g of Mushroom
• 100g of Leek
• 200g of Carrot
• 300g of Potatoes

Kitchen Tools Needed:

• Oven
• Blender
• Air Fryer
• Stove Top
• Pressure Cooker

Instructions:

• Preheat the oven to 200°C (400°F).
• Chop the pimiento, onion, mushroom, leek, carrot, and potatoes into uniform pieces.
• In a large bowl, combine the chopped vegetables and toss with olive oil, salt, and pepper to taste.
• Spread the vegetables evenly on a baking sheet and roast in the oven for 30 minutes until tender and caramelized.
• In the meantime, wash and chop the bok choy into bite-sized pieces. Set aside.
• In a pressure cooker, add a small amount of water and the chopped bok choy. Cook on high pressure for 2 minutes and then quickly release the pressure. Set aside.
• Once the roasted vegetables are done, combine them in a blender with the bok choy and blend until smooth to create a creamy vegetable purée.
• Reheat the purée in a pot on the stove over low heat for 5 minutes to serve warm.

Macros:

• Total Calories: 540kcal
• Carbs: 80g
• Proteins: 10g
• Fats: 20g