Roasted vegetables with horseradish cream
TM6 TM5

Roasted vegetables with horseradish cream

4.2 ( 31 ratings )

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

Like what you see? This recipe and more than 100 000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes