Roasted vegetables with horseradish cream
TM6 TM5

Roasted vegetables with horseradish cream

4.4 (21 ratings)

Ingredients

  • 150 g brown onion, cut into 8 wedges (see Tips)
  • 2 raw beetroots, peeled and cut into pieces (2-3 cm)
  • 8 Dutch carrots, trimmed
  • 2 parsnips, trimmed and cut into slices (3 cm)
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • salt, to season
  • 2 pinches ground black pepper
  • 200 g crème fraîche
  • 20 g lemon juice
  • 50 g horseradish cream
  • 1000 g hot water
  • 3 tsp Vegetable stock paste (see Tips)
  • 200 g polenta (fine)
  • 60 g fresh baby spinach leaves
  • 2 sprigs fresh flat-leaf parsley, leaves only, roughly chopped

Nutrition
per 1 portion
Calories
2152.4 kJ / 512.5 kcal
Protein
8.7 g
Carbohydrates
47.7 g
Fat
30.6 g
Saturated Fat
13.2 g
Fibre
7.6 g
Sodium
440.4 mg

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