What does our lunch box contain today? When Gaia lifts the lid of the container, there are always new ideas waiting for her for lunches away from home, and today’s Legumotti with vegetable ragout and Jerusalem artichokes will be a surprise in terms of taste and energy.

Legumotti will provide you with carbohydrates and plant proteins that will help  you keep your blood sugar under control thanks to the fibre present in the many vegetables on the plate. What about Jerusalem artichoke? Do you know this exotically named ingredient?

Jerusalem artichoke is the root of a plant that is very common throughout Italy, so vital that it is considered almost a weed, growing in wet environments, preferably along watercourses. The root can be eaten either raw or cooked, just like in our lunch box, so you can enjoy its artichoke-like flavour when cooked and its pleasant crunchiness when eaten raw.

It is very suitable for people with diabetes as it has a low carbohydrate content and a high percentage of fibre, in addition to its high digestibility which makes it suitable for everyone. So what are you waiting for to try the recipe?

Follow me not to run short of ideas for out-of-home meals! And if you are looking for a lunch with a lower amount of carbs, try my Roastbeef with aubergine cream.

Legumotti with vegetable ragout and Jerusalem artichokes

42.26g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 280g Jerusalem artichokes
  • 80g carrot
  • 50g leek
  • 40g celery
  • 70g Barilla Legumotti*
  • 30g Parmigiano Reggiano 36 months
  • 20g shelled walnuts
  • 1 tbsp of lemon juice
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Chop the leek and sweat it in a non-stick pan with a little oil; dice the carrot, celery and some Jerusalem artichokes and add them to the pan with leek, then cook all the vegetables. Season with salt and pepper.
  2. Cook Legumotti in lightly salted boiling water, removing with a skimmer the foam that forms on the surface during cooking. Drain Legumotti and mix them with the vegetable ragout, seasoning with a little oil, salt and pepper.
  3. Preparate l’insalata di topinambur. Slice the Jerusalem artichokes with a mandoline or a well-sharpened knife; add Parmigiano Reggiano cheese cut into slivers, then season with lemon, extra virgin olive oil, salt and pepper, then top with walnuts.
  4. Fill the lunch box by placing Legumotti in one of the containers and the Jerusalem artichoke and Parmigiano Reggiano salad in another container. Close everything and take the lunch box with you!

legumotti con rafù di verdure e topinambur

Version with gluten of Legumotti with vegetable ragout and Jerusalem artichokes

The recipe does not need any adaptations for the version with gluten.

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