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Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato
4.0 7 ratings
Prep. 10 min
Total 40 min
8 portions
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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
Fibre 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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