Spiralized Roasted Root Vegetables

Name: Spiralized Roasted Root Vegetables
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8 portion
Ingredients: water; 225 g turnip; 170 g spring carrot; 225 g beetroot, golden, raw; 225 g beetroots, raw; 170 g sweet potato; 225 g potato, waxy; 3 garlic cloves; 60 g shallot; 60 g butter, unsalted; 1 tsp salt; 1 tsp black pepper, ground; 1 tsp thyme, fresh

4.3 3 rating

Prep. 20 min

Total 1 h 20 min

8 portion

Ingredients

water to fill bowl halfway
turnip peeled (see Tip), ends trimmed. Trimmed if necessary to fit the blade width
225 g
spring carrot large, firm, peeled, ends trimmed. Cut in segments no longer than the pusher
170 g
beetroot, golden, raw peeled, ends trimmed. Trimmed in a circular shape that fit the blade width
225 g
beetroots, raw peeled, ends trimmed. Trimmed in a circular shape that fit the blade width
225 g
sweet potato peeled, ends trimmed. Trimmed if
necessary to fit the blade width
170 g
potato, waxy peeled, ends trimmed. Trimmed if necessary to fit the blade width
225 g
garlic cloves
3
shallot halved
60 g
butter, unsalted in pieces
60 g
salt
1 tsp
black pepper, ground
1 tsp
thyme, fresh leaves only
1 tsp