heart_likeLiked by 6


  • fb
  • print
  • twitter

    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.