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Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato
4.0 7 évaluations
Préparation 10min
Total 40min
8 portions
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Ingrédients

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

Infos nut. par 1 portion

Calories 242 kcal / 1015 kJ
Protides 5.5 g
Lipides 12.5 g
Glucides 24 g
Fibre 7.5 g
Graisses saturées 1.5 g
Sodium 256.6 mg

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Également présenté dans

Festive Flavour 105 Recettes
Australie et Nouvelle-Zélande

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