Roasted vegetables with horseradish cream

Roasted vegetables with horseradish cream

4.3 37 évaluations

Prép. 15min

Total 40min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 440.4 mg

Protides 8.7 g

Calories 2152.4 kJ / 512.5 kcal

Lipides 30.6 g

Fibre 7.6 g

Graisses saturées 13.2 g

Glucides 47.7 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Meals in a Flash 91 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Spicy eggs with tomato sauce

30min

Warm satay bowl

1h 10min

Tex-mex vegetable stew

1h 15min

Savoury stuffed pumpkin

1h 25min

Roasted eggplant

1h 35min

Mixed mushroom burgers

50min

Eggplant and porcini bites with turmeric tahini dressing

55min

Low carb gluten free lamb lasagne

1h 40min

Stuffed chicken with herbed mushroom rice

2h 15min

Mixed seed and nut spread

5min

Mediterranean seafood with tomato and fennel

30min

Cashew basil spelt pasta (gut health)

15min