Root vegetables with hazelnut pangrattato
TM6 TM5 TM31

Root vegetables with hazelnut pangrattato

3.7 (3 ratings)

Ingredients

Lemon and hazelnut pangrattato

  • 4 sprigs fresh flat-leaf parsley, leaves only
  • 3 sprigs fresh lemon thyme, leaves only
  • ½ lemon, zest only, no white pith
  • 1 garlic clove
  • 200 g sourdough bread (day old), torn into pieces (3-4 cm)
  • 50 g toasted hazelnuts, skins removed
  • 25 g extra virgin olive oil
  • 20 g lemon juice (approx. ½ lemon)

Root vegetables

  • 700 g water
  • 300 g raw beetroot (approx. 3), scrubbed clean and cut into eighths lengthways
  • 400 g Dutch carrots, scrubbed clean and cut into halves lengthways
  • 250 g purple carrots, scrubbed clean and cut into quarters lengthways
  • 200 g parsnips, scrubbed clean and cut into quarters lengthways
  • 200 g turnip, or swede, scrubbed clean and cut into eighths lengthways
  • 40 g avocado oil
  • ¼ tsp sea salt
  • 2 pinches ground black pepper

Nutrition
per 1 portion
Calories
1015 kJ / 242 kcal
Protein
5.5 g
Carbohydrates
24 g
Fat
12.5 g
Saturated Fat
1.5 g
Fibre
7.5 g
Sodium
256.6 mg

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