Spiralized Roasted Root Vegetables
TM6

Spiralized Roasted Root Vegetables

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Ingredients

  • 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

Nutrition
per 1 portion
Calories
583.6 kJ / 139.5 kcal
Protein
2.6 g
Carbohydrates
19.4 g
Fat
6.3 g
Saturated Fat
3.9 g
Fibre
4.2 g
Sodium
383.4 mg

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