Roasted vegetables with trout dip

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!