| Type | Per person |
|---|---|
| Energy | 83 kcal |
| Fat | 3 gr |
| of which saturated | 1 gr |
| Carbohydrates | 11 gr |
| of which sugars | 10 gr |
| Fibres | 4 gr |
| Protein | 2 gr |
| Salt | 0.12 gr |
Parsnips, beetroot and pumpkin from the oven
Side dish
20 - 30 min
With seasonal products
225gr vegetables p.p.
Ingredients
| 1 tablespoon liquid honey |
| ½ bottle squash |
| 250 grams parsnips |
| 1 tablespoon oil |
| thyme |
| 250 grams yellow/red and/or chioggia beets |
Preparation
1. Boil the beetroot in plenty of water just until tender.
2. Preheat the oven to 180 °C.
3. Scrape or peel the parsnips with a peeler. Cut the parsnips into equal pieces.
4. Wash the pumpkin and cut the piece into thin segments.
5. Peel the beetroot and cut into wedges.
6. Mix the vegetables with the oil.
7. Line a baking tray with a sheet of baking paper and divide the vegetables over it. Roast the vegetables for about 15 minutes.
8. Drizzle the honey over them and mix in some thyme. Place in the oven for a few more minutes.
Source: Nutrition Centre.
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Nutritional values
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