Roasted vegetables with horseradish cream

Roasted vegetables with horseradish cream

4.2 31 avaliações

Preparação 15min

Total 40min

4 portions

Ingredientes

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

Nutrição por 1 portion

Energia 512.5 kcal / 2152.4 kJ

Proteína 8.7 g

Gordura 30.6 g

Hidratos de carbono 47.7 g

Fibra 7.6 g

Gordura saturada 13.2 g

Sódio 440.4 mg

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Também apresentado em

Meals in a Flash 91 Receitas
Austrália e Nova Zelândia

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