Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato

4.0 7 avaliações

Preparação 10min

Total 40min

8 portions

Ingredientes

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

Dificuldade

fácil

Nutrição por 1 portion

Sódio 256.6 mg

Proteína 5.5 g

Energia 1015 kJ / 242 kcal

Gordura 12.5 g

Fibra 7.5 g

Gordura saturada 1.5 g

Hidratos de carbono 24 g

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Festive Flavour 105 Receitas
Austrália e Nova Zelândia

Também pode gostar...

Fennel, freekeh and orange salad

2h 25min

Sweet potato korma with crispy potato skins

55min

Savoury stuffed pumpkin

1h 25min

Jewelled quinoa salad

1h 35min

Thai tofu and sweet potato cakes

30min

Green goddess pizza

1h 30min

Vegetarian chilli

1h 5min

Smoky beetroot and black bean sliders with soused cucumber

1h 20min

Sweet potato blini with cumin & sesame crème fraîche

1h

Herbed mushrooms with pearl barley and roasted hazelnuts

13h 25min

Carrot, capsicum and pistachio pilaf

1h

Roasted vegetables with horseradish cream

40min