Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato

4.0 7 valutazioni

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...

Caramelised fennel and ricotta tarts with Parmesan crisps

2h 30min

Crab and ginger tart with chilli dressing

1h 30min

Pork and lentils with onion and radish pickle

40min

Sweetcorn and black rice salad

1h

Mediterranean vegetable bake

50min

Leek and smoked salmon dip

55min

Raw cauliflower tabouli

30min

Beetroot salad with raita dressing

35min

Sweet potato and grain salad

1h 30min

Kale, sprouts and red cabbage salad

4h 35min

Mushroom-stuffed mushrooms

50min

Mixed grain salad with lemon and honey dressing

55min