Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato

4.0 7 beoordelingen

Voorbereiding. 10min

Totaal 40min

8 portions

Ingrediënten

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

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 256.6 mg

Eiwitten 5.5 g

Calorieën 1015 kJ / 242 kcal

Vetten 12.5 g

Vezels 7.5 g

Verzadigd vet 1.5 g

Koolhydraten 24 g

Vindt u het leuk wat u ziet?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer u voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Festive Flavour 105 recepten
Australië en Nieuw-Zeeland

Misschien vind je het ook leuk...

Cranberry and coconut toasted cereal

50min

Prune and orange stuffing

10min

Asian cucumber salad

10min

Spiced roasted mixed nuts

25min

Champagne poached chicken terrine

1u. 30min

Coconut almond "snowballs"

35min

Goan fish and tamarind curry with coconut rice

1u. 15min

White chocolate and cardamom buckwheat cookies

55min

Falafel crackers

40min

Chipotle bean and corn salad

40min

White bean dip with chimichurri

15min

Slow roasted lamb shoulder and fennel with agrodolce dressing

5u. 15min