Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- 2152.4 kJ / 512.5 kcal
- Protein
- 8.7 g
- Carbohydrates
- 47.7 g
- Fat
- 30.6 g
- Saturated fat
- 13.2 g
- Fiber
- 7.6 g
- Sodium
- 440.4 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Leek quiche
1h 20 min
Spinach and artichoke penne
1h 5min
Eggplant involtini with risotto
1h 55min
Mediterranean vegetable bake
50min
Black bean enchiladas
1h 20 min
Cauliflower and sweet potato lasagne
1h 35min
Stuffed Portobello mushrooms with caramelised Brussels sprouts
1h
Ricotta patties with chilli lime corn
1h 20 min
Ricotta, mint and zucchini lasagne
2h
Mushroom ragu with polenta toast
1h 40min
Steamed fish fillets in a creamy leek sauce
35min
Creamy cauliflower and blue cheese pasta
40min