Grilled winter vegetables with walnut pesto

Name: grilled winter vegetables with walnut pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 great potatoes solid, peeled; 2 winter roots deleted; 1 little celeriac peeled; swede peeled; 1 toe garlic; 1 dish fresh parsley flat (20 g); 50 g walnuts peeled; 50 g old cheese grated; 150 ml walnut or olive oil

A tasty Dutch recipe. The vegetarian side dish contains the following ingredients: potatoes (solid, peeled), winter roots (scraped), celeriac (peeled), swede (peeled), garlic, fresh parsley (flat (20 g)), walnuts (peeled), old cheese ( grated) and walnuts (or olive oil).

Ingredients

Kitchen Stuff

grill pan
hand blender or food processor

Directions

Cut the potatoes and the winter pins into 1 cm thick sloping slices.
Cut the celeriac and the turnip in quarters and cut into 1 cm thick slices.
Boil the vegetables in a pan with plenty of water for 3-4 minutes until al dente.
Drain the slices in a colander.
In the food processor or with the hand blender, mix the garlic, parsley, walnuts and cheese into a thinly puree and add 75 ml of oil.
Season the pesto with salt and (freshly ground) pepper.
Preheat the oven to 100 ° C.
Brush the slices of vegetables with the rest of the oil.
Roast the slices (in parts) in a grill pan nicely browned and cooked.
Meanwhile, keep the grilled vegetables warm in a bowl in the oven.
Sprinkle the vegetables with (coarse sea) salt and (freshly ground black) pepper.
Tasty with rice, sirloin steak or chicken breast..