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Roasted vegetables with horseradish cream

Roasted vegetables with horseradish cream
4.3 37 ratings
Prep. 15 min
Total 40 min
4 portions
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Ingredients

  • brown onion cut into 8 wedges (see Tips)
    150 g
  • raw beetroots peeled and cut into pieces (2-3 cm)
    2
  • Dutch carrots trimmed
    8
  • parsnips trimmed and cut into slices (3 cm)
    2
  • olive oil
    1 tbsp
  • dried thyme
    1 tsp
  • salt to season
  • ground black pepper
    2 pinches
  • crème fraîche
    200 g
  • lemon juice
    20 g
  • horseradish cream
    50 g
  • hot water
    1000 g
  • Vegetable stock paste (see Tips)
    3 tsp
  • polenta (fine)
    200 g
  • fresh baby spinach leaves
    60 g
  • fresh flat-leaf parsley leaves only, roughly chopped
    2 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 440.4 mg
Protein 8.7 g
Calories 2152.4 kJ / 512.5 kcal
Fat 30.6 g
Fibre 7.6 g
Saturated Fat 13.2 g
Carbohydrates 47.7 g

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