Roasted vegetables with trout dip
"Comfort food at its best with seasonal, fresh vegetables."
Difficulty
Easy 👌Ingredients
Utensils
oven, vegetable peeler, bowl, fine grater, cutting board, knife, baking sheet, citrus press
How-To Videos
How to zest citrus fruits
How to prepare beets
3 easy ways to juice a lemon
Nutrition per serving
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!