Dispositivos y accesorios
Esta receta ha sido creada para funcionar con una combinación específica de dispositivos y accesorios. Sin esta combinación específica, el resultado no está garantizado.
Root vegetables with hazelnut pangrattato
Ingredientes
Lemon and hazelnut pangrattato
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fresh flat-leaf parsley leaves only4 sprigs
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fresh lemon thyme leaves only3 sprigs
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lemon zest only, no white pith½
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garlic clove1
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sourdough bread (day old), torn into pieces (3-4 cm)200 g
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toasted hazelnuts skins removed50 g
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extra virgin olive oil25 g
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lemon juice (approx. ½ lemon)20 g
Root vegetables
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water700 g
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raw beetroot (approx. 3), scrubbed clean and cut into eighths lengthways300 g
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Dutch carrots scrubbed clean and cut into halves lengthways400 g
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purple carrots scrubbed clean and cut into quarters lengthways250 g
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parsnips scrubbed clean and cut into quarters lengthways200 g
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turnip or swede, scrubbed clean and cut into eighths lengthways200 g
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avocado oil40 g
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sea salt¼ tsp
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ground black pepper2 pinches
Dificultad
fácil
Inf. nutricional por 1 portion
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