Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato

4.0 7 valutazione

Prep. 10min

Totale 40min

8 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 256.6 mg

Proteine 5.5 g

Calorie 1015 kJ / 242 kcal

Grassi 12.5 g

Fibre 7.5 g

Grassi saturi 1.5 g

Carboidrati 24 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

Festive Flavour 105 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Stuffed butternut pumpkin with feta

1h 50min

Herbed mushrooms with pearl barley and roasted hazelnuts

13h 25min

Hommus

15min

Savoury stuffed pumpkin

1h 25min

Brussels sprouts and buckwheat winter salad

45min

Vegetable lasagne

1h 35min

Sweet potato and grain salad

1h 30min

Warm capsicum and tomato salad with olives

50min

Asparagus and broad bean salad

25min

Beetroot, pear and blue cheese salad

1h 10min

Corn and coriander fritters with avocado tahini

1h 15min

Quinoa tabouli

12h 40min