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Ingredients
- 150 g brown onion cut into 8 wedges (see Tips)
- 2 raw beetroots peeled and cut into pieces (2-3 cm)
- 8 Dutch carrots trimmed
- 2 parsnips trimmed and cut into slices (3 cm)
- 1 tbsp olive oil
- 1 tsp dried thyme
- salt to season
- 2 pinches ground black pepper
- 200 g crème fraîche
- 20 g lemon juice
- 50 g horseradish cream
- 1000 g hot water
- 3 tsp Vegetable stock paste (see Tips)
- 200 g polenta (fine)
- 60 g fresh baby spinach leaves
- 2 sprigs fresh flat-leaf parsley leaves only, roughly chopped
- Nutrition
- per 1 portion
- Calories
- 512.5 kcal / 2152.4 kJ
- Protein
- 8.7 g
- Fat
- 30.6 g
- Carbohydrates
- 47.7 g
- Fibre
- 7.6 g
- Saturated Fat
- 13.2 g
- Sodium
- 440.4 mg
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