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🍽️ Roasted Root Vegetables with Cashew Cream

554 kcal · 30 min · 4 servings

Ingredients

• 1 piece parsnips
• 1 piece beets
• 2 pieces onions
• 2 pieces carrots
• 8 pieces potatoes
• 100 g Brussels sprouts
• 2 tbsp olive oil
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp dried thyme
• 5 pieces garlic cloves
• 200 g cashew nuts
• 400 ml water
• 1 tsp salt
• 1 bunch chives
• 1 bunch parsley
• lemon juice (of half a lemon)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Peel the parsnips, carrots, and beetroot.
3. 3. Cut the peeled roots and the onions into large chunks.
4. 4. Wash the potatoes thoroughly.
5. 5. Halve the washed potatoes.
6. 6. Clean the Brussels sprouts.
7. 7. Cut a cross into the core (the hard bottom) of each Brussels sprout.
8. 8. Place all the prepared vegetables into a fireproof baking dish.
9. 9. Add the olive oil, spices, and the whole unpeeled garlic cloves to the dish.
10. 10. Mix everything well so that the vegetables are evenly coated.
11. 11. Place the dish in the oven and bake the vegetables for about 40 minutes.
12. 12. Put the cashew nuts and half of the water into a blender.
13. 13. Blend the mixture into a fine cream.
14. 14. Add more water gradually until the desired consistency is reached.
15. 15. Add the salt, roughly chopped herbs, and a little lemon juice to the cream.
16. 16. Blend the ingredients together briefly.
17. 17. Season the cream to taste with a little more salt and lemon juice.

Nutrition per serving

• kcal: 554
• Protein: 18 g · Fett/Fat: 29 g · Carbs: 54 g