Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato

4.0 7 ratings

Prep. 10min

Total 40min

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

Fiber 7.5 g

Saturated fat 1.5 g

Carbohydrates 24 g

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Also featured in

Festive Flavour 105 Recipes
Australia and New Zealand

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