Roasted vegetables with horseradish cream

Roasted vegetables with horseradish cream

4.3 36 valutazioni

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...

Caramelised fennel and ricotta tarts with Parmesan crisps

2 godz. 30 min

Beetroot gazpacho with horseradish créme

1 godz. 40 min

Pearl barley risotto with asparagus

1 godz. 5 min

John Dory with cauliflower couscous and corn purée (Mark Southon)

35 min

Mushroom ragu with polenta toast

1 godz. 40 min

Pumpkin and tempeh bobotie

1 godz. 5 min

Cauliflower flammkuchen

1 godz.

Whole cauliflower with pea purée

40 min

Herbed mushrooms with pearl barley and roasted hazelnuts

13 godz. 25 min

Warm Caesar salad with polenta croutons

1 godz. 55 min

Stuffed Portobello mushrooms with caramelised Brussels sprouts

1 godz.

Melanzane parmigiana

2 godz. 5 min