Braised Root Vegetables with Parsley Pesto

For the braised root vegetables with parsley pesto, peel the vegetables and cut into thicker strips (halve or quarter depending on thickness). Peel and quarter the onions.

Peel the garlic cloves and cut them into thin slices. Season well in a bowl with salt and pepper and drizzle with olive oil. Mix everything well. Leave to stand for a while.

In the meantime, prepare the parsley pesto. To do this, roast the hazelnuts in the oven at 180 degrees hot air for about 10 minutes. Take them out and remove the skins with a paper towel.

Grind the hazelnuts together with the parsley and the oil, some salt and pepper and a dash of lemon juice in a food processor and blend to a creamy pesto.

Spread the root vegetables on a baking tray with baking parchment and cook at 220 degrees (top/bottom heat) for about 30 minutes. Serve the vegetables with the pesto and enjoy warm or cold with a slice of fresh bread.

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