
Devices & Accessories
Root vegetables with hazelnut pangrattato
Prep. 10min
Total 40min
8 portions
Ingredients
Lemon and hazelnut pangrattato
-
fresh flat-leaf parsley leaves only4 sprigs
-
fresh lemon thyme leaves only3 sprigs
-
lemon zest only, no white pith½
-
garlic clove1
-
sourdough bread (day old), torn into pieces (3-4 cm)200 g
-
toasted hazelnuts skins removed50 g
-
extra virgin olive oil25 g
-
lemon juice (approx. ½ lemon)20 g
Root vegetables
-
water700 g
-
raw beetroot (approx. 3), scrubbed clean and cut into eighths lengthways300 g
-
Dutch carrots scrubbed clean and cut into halves lengthways400 g
-
purple carrots scrubbed clean and cut into quarters lengthways250 g
-
parsnips scrubbed clean and cut into quarters lengthways200 g
-
turnip or swede, scrubbed clean and cut into eighths lengthways200 g
-
avocado oil40 g
-
sea salt¼ tsp
-
ground black pepper2 pinches
Nutrition per 1 portion
Calories
242 kcal /
1015 kJ
Protein
5.5 g
Fat
12.5 g
Carbohydrates
24 g
Fiber
7.5 g
Saturated fat
1.5 g
Sodium
256.6 mg
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Australia and New Zealand
Australia and New Zealand
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