Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Lemon and hazelnut pangrattato
- 4 sprigs fresh flat-leaf parsley, leaves only
- 3 sprigs fresh lemon thyme, leaves only
- ½ lemon, zest only, no white pith
- 1 garlic clove
- 200 g sourdough bread (day old), torn into pieces (3-4 cm)
- 50 g toasted hazelnuts, skins removed
- 25 g extra virgin olive oil
- 20 g lemon juice (approx. ½ lemon)
Root vegetables
- 700 g water
- 300 g raw beetroot (approx. 3), scrubbed clean and cut into eighths lengthways
- 400 g Dutch carrots, scrubbed clean and cut into halves lengthways
- 250 g purple carrots, scrubbed clean and cut into quarters lengthways
- 200 g parsnips, scrubbed clean and cut into quarters lengthways
- 200 g turnip, or swede, scrubbed clean and cut into eighths lengthways
- 40 g avocado oil
- ¼ tsp sea salt
- 2 pinches ground black pepper
- Nutrition
- per 1 portion
- Calories
- 1015 kJ / 242 kcal
- Protein
- 5.5 g
- Carbohydrates
- 24 g
- Fat
- 12.5 g
- Saturated Fat
- 1.5 g
- Fibre
- 7.5 g
- Sodium
- 256.6 mg
In Collections
Alternative recipes
Show allTandoori chicken wraps
50 Min
Carrot, pumpkin and ginger purée
20 Min
Mashed potatoes for two
30 min
Steamed greens with lemon feta
20 Min
Zoodles with broccoli pesto
30 min
Dosa with spiced potato filling
17h 40 min.
Silky sweet potato mash
25min
Indian spiced sweet potato soup
25min
Brussels sprouts with lime crumb
20 Min
Sautéed eggplant (300 g)
25min
Shredded chicken noodle salad with green miso (Diabetes)
35 Min
Steamed broccoli and zucchini (6 months+)
15min