Roasted vegetables with trout dip

Name: Roasted vegetables with trout dip
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 Servings
Ingredients: 2 carrots; 2 parsnips; 1 beetroot; 1 lemon (zest and juice); 4 tbsp olive oil; 3.5 oz smoked trout; 2 tsp horseradish; 0.5 cup coconut milk; 0.33 oz chives (finely chopped); salt; pepper; olive oil for serving

Based on 11 ratings

Michaela and Nico Richter

Contributor

paleo360.de

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

2	carrots
2	parsnips
1	beetroot
1	lemon (zest and juice)
4 tbsp	olive oil
100 g	smoked trout
2 tsp	horseradish
100 ml	coconut milk
10 g	chives (finely chopped)
	salt
	pepper
	olive oil for serving

Metric

Imperial

Utensils

oven
vegetable peeler
bowl
fine grater
cutting board
knife
baking sheet
citrus press

How-To Videos

Nutrition per serving

Cal
534

Protein
14 g

Fat
40 g

Carb
28 g

Step 1/3
- 2 carrots
- 2 parsnips
- 1 beetroot
- 1 lemon
- 4 tbsp olive oil
- salt
- pepper
- oven
- vegetable peeler
- bowl
- fine grater
- cutting board
- knife
Pre-heat oven to 200°C/390°F. Peel carrots and parsnips and quarter them lengthwise. Peel and halve beetroot, then cut into 1-cm/0.4-in. slices. In a bowl, combine the vegetables with lemon zest and olive oil. Season with salt and pepper.
Step 2/3
- baking sheet
Without overlapping, lay vegetables onto a baking sheet. Bake at 200°C/390°F for approx. 35 min.
Step 3/3
- 100 g smoked trout
- 2 tsp horseradish
- 1 lemon
- 100 ml coconut milk
- 10 g chives
- olive oil for serving
- salt
- pepper
- bowl
- citrus press
To make the dip, use 2 forks to pull apart trout fillet. Finely grate horseradish. Mix smoked trout, horseradish, lemon juice, and coconut milk in a bowl. Stir well to combine. Season with salt and pepper to taste. Drizzle the baked vegetables with some olive oil. Serve with finely chopped chives on top. Dip in and enjoy!