![Root vegetables with hazelnut pangrattato Root vegetables with hazelnut pangrattato](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/A7640B17-A7EE-4E22-9E16-1B4329E141A0/Derivates/617946F0-D309-4A34-8EB2-02CFD027737F.jpg)
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
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
- Inf. nutricional
- por 1 portion
- Calorías
- 1015 kJ / 242 kcal
- Proteína
- 5.5 g
- Carbohidratos
- 24 g
- Grasa
- 12.5 g
- Grasas saturadas
- 1.5 g
- Fibra
- 7.5 g
- Sodio
- 256.6 mg
En las Colecciones
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