Root vegetables with hazelnut pangrattato

Lemon and hazelnut pangrattato

• 4 sprigs fresh flat-leaf parsley, leaves only
• 3 sprigs fresh lemon thyme, leaves only
• ½ lemon, zest only, no white pith
• 1 garlic clove
• 200 g sourdough bread (day old), torn into pieces (3-4 cm)
• 50 g toasted hazelnuts, skins removed
• 25 g extra virgin olive oil
• 20 g lemon juice (approx. ½ lemon)

Root vegetables

• 700 g water
• 300 g raw beetroot (approx. 3), scrubbed clean and cut into eighths lengthways
• 400 g Dutch carrots, scrubbed clean and cut into halves lengthways
• 250 g purple carrots, scrubbed clean and cut into quarters lengthways
• 200 g parsnips, scrubbed clean and cut into quarters lengthways
• 200 g turnip, or swede, scrubbed clean and cut into eighths lengthways
• 40 g avocado oil
• ¼ tsp sea salt
• 2 pinches ground black pepper