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...

Tout montrer

Yorkshire puddings

3h 40min

Beetroot salad

10min

Mustard and cheddar mash

30min

Smashed roasted potatoes with rosemary salt

25h 30min

Spiced roasted cauliflower salad with minted yoghurt

1h

Potatoes and green beans with parsley pesto

35min

Chopped vegetable salad

10min

Colourful quinoa salad

40min

Warm sweet potato and chickpea salad

45min

Sweet potato lentil pie

50min

Rich tomato relish

2h 15min

Cauliflower gratin

1h

Tout montrer