Roasted vegetables with trout dip

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!

Enjoy your meal!