Roasted vegetables with horseradish cream

Roasted vegetables with horseradish cream

4.3 36 ratings

Prep. 15 min

Total 40 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 440.4 mg

Protein 8.7 g

Energy 2152.4 kJ / 512.5 kcal

Fat 30.6 g

Fibre 7.6 g

Saturated Fat 13.2 g

Carbohydrates 47.7 g

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Australia and New Zealand

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