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

5.0 (1 評分 )

免費註冊

難易度簡單

準備時間 20 分

總共時間 1小時 20 分

份量 8 portion

食材

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

營養價值: 每 1 portion
卡路里: 583.6 kJ / 139.5 kcal
蛋白質: 2.6 g
碳水化合物: 19.4 g
脂肪: 6.3 g
飽和脂肪: 3.9 g
纖維: 4.2 g
鈉: 383.4 mg