![Roasted vegetables with horseradish cream Roasted vegetables with horseradish cream](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/A3496439-B602-4BB3-8C8C-2D9AB37E70A7/Derivates/2C3E8D8F-EA3B-4FC3-8512-5830CBF31DA1.jpg)
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
- 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
In Collections
Alternative recipes
Show allPizza Margherita
2 Std. 10 Min
Pulse and pumpkin curry
30min
Paneer makhani
45min
Sweet potato frittata with coriander chilli sauce
1h 35min
Vegetable chilli
50min
Pad see ew
30min
Potato pancakes
45min
Vegetable lasagne
1h 35min
Spelt Margherita pizza
2 Std.
Red lentil cauliflower dahl
35min
Lentil purée (Moujadarra)
1 Std. 20 Min
Chhole (chickpea curry)
35min