Roasted vegetables with parsnip puree

Roasted vegetables with parsnip puree

Total: 1 hr 25 min. | Active: 40 min.
vegetarian, gluten-free
Nutritional value / person: 498 kcal
, Fat: 22 g
, Carbohydrate: 51 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Parsnip puree

600 g parsnips, cut into pieces approx. 3 cm wide
salted water, boiling
1 tin white beans (approx. 400 g), rinsed, drained
40 g butter
1 garlic clove, cut in half
1 organic lemon, use a little grated zest and 1 tbsp of juice
½ tsp salt
a little pepper

Beetroot

600 g beetroots, cut into wedges
2 sprigs rosemary
1 tbsp olive oil
1 tbsp balsamic vinegar with figs
¾ tsp salt
a little pepper

Red chicory

500 g red chicory, cut lengthwise into eights with the stalk
2 sprigs rosemary
1 tbsp olive oil
1 tbsp balsamic vinegar with figs
¾ tsp salt
a little pepper

Serve

60 g salted, roasted pistachios, peeled
2 tbsp balsamic vinegar with figs
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How it's done

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Parsnip puree

Cook the parsnips in boiling salted water for approx. 20 mins. until soft, drain, return to the pan. Add the beans and all the other ingredients up to and including the pepper, then puree. Cover and set aside.

Beetroot

In a bowl, mix the beetroot with all the other ingredients up to and including the pepper. Transfer the beetroot to a baking tray lined with baking paper.

Roast

Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove.

Red chicory

In a bowl, mix the chicory with all the other ingredients up to and including the pepper, spread on top of the vegetables.

Return to the oven

Approx. 10 mins. Remove.

Serve

Plate up the parsnip puree with the roasted vegetables. Sprinkle with the pistachios. Drizzle with the balsamic.

How-tos

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