Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato

4.0 7 évaluations

Prép. 10min

Total 40min

8 portions

Ingrédients

Lemon and hazelnut pangrattato

fresh flat-leaf parsley leaves only
4 sprigs
fresh lemon thyme leaves only
3 sprigs
lemon zest only, no white pith
½
garlic clove
1
sourdough bread (day old), torn into pieces (3-4 cm)
200 g
toasted hazelnuts skins removed
50 g
extra virgin olive oil
25 g
lemon juice (approx. ½ lemon)
20 g

Root vegetables

water
700 g
raw beetroot (approx. 3), scrubbed clean and cut into eighths lengthways
300 g
Dutch carrots scrubbed clean and cut into halves lengthways
400 g
purple carrots scrubbed clean and cut into quarters lengthways
250 g
parsnips scrubbed clean and cut into quarters lengthways
200 g
turnip or swede, scrubbed clean and cut into eighths lengthways
200 g
avocado oil
40 g
sea salt
¼ tsp
ground black pepper
2 pinches

Niveau

facile

Infos nut. par 1 portion

Sodium 256.6 mg

Protides 5.5 g

Calories 1015 kJ / 242 kcal

Lipides 12.5 g

Fibre 7.5 g

Graisses saturées 1.5 g

Glucides 24 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Festive Flavour 105 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Vegetable bake with goat's feta

1u. 30min

Baked spinach and feta mushrooms

35min

Stuffed capsicums with herbed quinoa

30min

Eggplant and porcini bites with turmeric tahini dressing

55min

Roasted vegetables with horseradish cream

40min

Creamed spinach

15min

Carrot and fennel slaw with sprouted buckwheat

50u. 15min

Spiced fennel and silverbeet with fried eggs

35min

Mushroom pâté

1u. 15min

Whole cauliflower with pea purée

40min

Miso coleslaw

20min

Steamed greens with lemon feta

20min