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Roasted vegetables with horseradish cream

Roasted vegetables with horseradish cream
4.3 34 avaliações
Preparação 15min
Total 40min
4 portions
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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

Dificuldade

fácil

Nutrição por 1 portion

Sódio 440.4 mg
Proteína 8.7 g
Energia 2152.4 kJ / 512.5 kcal
Gordura 30.6 g
Fibra 7.6 g
Gordura saturada 13.2 g
Hidratos de carbono 47.7 g

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Também apresentado em

Meals in a Flash 91 Receitas
Austrália e Nova Zelândia

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