Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato

4.0 7 ratings

Prep. 10 min

Total 40 min

8 portions

Ingredients

Lemon and hazelnut pangrattato

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

Root vegetables

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

Difficulty

easy

Nutrition per 1 portion

Sodium 256.6 mg

Protein 5.5 g

Calories 1015 kJ / 242 kcal

Fat 12.5 g

Fibre 7.5 g

Saturated Fat 1.5 g

Carbohydrates 24 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

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

Sign up for free More information

Also featured in

Festive Flavour 105 Recipes
Australia and New Zealand

You might also like...

Parsnip and bean mash

25min

Turkey roll with cranberry and cherry sauce

2 h 30min

Pear and blue cheese salad with hazelnuts (Thermomix® Cutter)

15min

Beetroot risotto

35min

Whole cauliflower with pea purée

40min

Fennel, asparagus and camembert salad

30min

Brussels sprouts and buckwheat winter salad

45min

Porcini pepperleaf paté (Andrew Fielke)

2 h 50min

Mushroom pâté

1 h 15min

Roasted vegetables with horseradish cream

40min

Sweet potato and grain salad

1 h 30min

Fresh fennel salad

10min