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    Oven roasted vegetables with fresh hazelnuts or cobnuts, Grana Padano shavings “Agrodolce”

    Group 393Easy
    Group 3824 people
    T460 min


    200g Beetroot
    200g Fennel
    200g Butternut squash
    200g Purple Aubergines
    2 Red onions
    2 teaspoon tomato paste
    50ml Extra Virgin Olive oil
    50g Fresh hazelnuts or cobnuts
    Salt & Pepper
    2 Tablespoon honey
    500ml Raspberry vinegar
    50g Shavings of Grana Padano Cheese, aged for 20 Months
    Fresh Herbs for decoration (Chervil, Basil, celery cress)



    STEP 1

    Preheat the oven to 185 degrees. Place the beetroot in a pan of cold water; bring to the boil to cook the beetroot for a few minutes. Let it cool down in the water.

    STEP 2

    Blanche the fennel in a separate pan. In the meantime, reduce the vinegar to 2 tablespoons. Add the tomato paste, honey and salt & pepper.

    STEP 3

    Cut the vegetables into four pieces, season and roast in the oven until they are nice and tender (approx. 25 minutes.) Cut the vegetables into smaller pieces if desired and place on a plate.

    STEP 4

    Drizzle the sauce over the vegetables and top with Grana Padano shavings, hazelnuts and herbs.