Roasted vegetables with horseradish cream

Roasted vegetables with horseradish cream

4.3 35 valutazione

Prep. 15min

Totale 40min

4 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 440.4 mg

Proteine 8.7 g

Calorie 2152.4 kJ / 512.5 kcal

Grassi 30.6 g

Fibre 7.6 g

Grassi saturi 13.2 g

Carboidrati 47.7 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Meals in a Flash 91 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Chilli chutney quesadillas

1h

Stuffed butternut pumpkin with feta

1h 50min

Vegan moussaka

1h 50min

Sweet potato pasta with burnt sage butter

30min

Mushroom stroganoff

20min

Lemon and herb salmon burgers with zucchini fries

55min

Ratatouille

40min

Parsnip and bean mash

25min

Eggplant involtini with risotto

1h 55min

Carrot gnocchi with zucchini cream

1h 15min

Vegetable bake with goat's feta

1h 30min

Asparagus risotto

40min