Spiralized Roasted Root Vegetables

Spiralized Roasted Root Vegetables

5.0 1 avaliação
Preparação 20min
Total 1h 20min
8 portion

Ingredientes

  • water to fill bowl halfway
  • turnip peeled (see Tip), ends trimmed. Trimmed if necessary to fit the blade width
    225 g
  • spring carrot large, firm, peeled, ends trimmed. Cut in segments no longer than the pusher
    170 g
  • beetroot, golden, raw peeled, ends trimmed. Trimmed in a circular shape that fit the blade width
    225 g
  • beetroots, raw peeled, ends trimmed. Trimmed in a circular shape that fit the blade width
    225 g
  • sweet potato peeled, ends trimmed. Trimmed if
    necessary to fit the blade width
    170 g
  • potato, waxy peeled, ends trimmed. Trimmed if necessary to fit the blade width
    225 g
  • garlic cloves
    3
  • shallot halved
    60 g
  • butter, unsalted in pieces
    60 g
  • salt
    1 tsp
  • black pepper, ground
    1 tsp
  • thyme, fresh leaves only
    1 tsp

Nutrição por 1 portion

Energia 139.5 kcal / 583.6 kJ
Proteína 2.6 g
Gordura 6.3 g
Hidratos de carbono 19.4 g
Fibra 4.2 g
Gordura saturada 3.9 g
Sódio 383.4 mg

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