Recipe | Colourful Vegetable Rolls

Ticks are carrying a new strain of bacteria (Photo: CDC/ Dr. Christopher Paddock)
August 25th, 2014 2:28 pm| by admin
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The air outside is still freezing cold and just calls for indoor activity, and what better way to spend it than in the kitchen baking. I love baking, it is loads of fun and the outcome is always guaranteed to taste delicious.

These rolls are a favourite of mine and they look different every time I make them. I just look in the fridge and add whatever vegetable I have left.  Some days the rolls turn out deeply red as I just have added beetroot and sometimes they are colourful with green from the squash and orange and red from the roots.

The recipe includes adding uncooked bulgur which can seem a bit unusual. Bulgur is sometimes confused with cracked wheat but bulgur is a cereal food made from groats most often from durum wheat.  

Bulgur is sold parboiled and dried and is a stable grain in the Middle Eastern kitchen. It is very high in fiber, especially whole grain bulgur, which is 100% whole grain.

Bulgur is a healthy and nutritious alternative to potatoes, rice and pasta, but can also be used in baked goods to improve the fiber content.

Bulgur is inexpensive and is sold in most supermarkets in Denmark; you can find it next to the rice.

Instead of bulgur you can also use oat or wheat bran to increase the fiber content in your rolls making them even healthier.

I have once made the rolls for my little daughter’s birthday party. Using approx 200 g of beetroot just gives the rolls the perfect pink princess colour. Try and experiment yourselves.

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