Herby Root Veg Traybake

Name: Herby Root Veg Traybake with Creamy Pesto Sauce, Flaked Almonds and Chives
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 700 grams Potatoes; 2 unit(s) Carrot; 1 unit(s) Red Onion; 1 sachet(s) Mixed Herbs; 150 grams Green Beans; 1 unit(s) Garlic Clove**; 1 bunch(es) Chives; 75 grams Creme Fraiche; 50 grams Fresh Pesto; 10 grams Vegetable Stock Paste; 15 grams Toasted Flaked Almonds; 75 milliliter(s) Water for the Sauce

with Creamy Pesto Sauce, Flaked Almonds and Chives

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Our Herby Root Veg Traybake is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Family Friendly

•Veggie

•Climate Conscious

•New

Allergens:

Milk

•Celery

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

2 unit(s)

Carrot

1 unit(s)

Red Onion

1 sachet(s)

Mixed Herbs

150 grams

Green Beans

1 unit(s)

Garlic Clove**

1 bunch(es)

Chives

75 grams

Creme Fraiche

(Contains: Milk)

50 grams

Fresh Pesto

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

15 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)663 kcal

Energy (kJ)2772 kJ

Fat28.8 g

of which saturates10.4 g

Carbohydrate91.1 g

of which sugars18.9 g

Dietary Fibre16.3 g

Protein13.3 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Kitchen Shears

•Medium Saucepan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve and peel the red onion, then cut each half into 3-4 wedges.

Pop the veg onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the mixed herbs.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, trim the green beans, then cut into thirds.

Peel and grate the garlic (or use a garlic press).

Finely chop the chives (use scissors if easier).

When the veg has 8-10 mins of roasting time left, add the green beans to the same tray.

Toss to coat in the oil and seasoning. Return the tray to the oven for the remaining time.

Meanwhile, heat a medium saucepan on medium heat with a drizzle of oil.

Once hot, fry the garlic for 1 min.

Add the creme fraiche, pesto, vegetable stock paste and water for the sauce (see pantry for amount). Stir well to combine, then simmer until the sauce has thickened slightly, 2-3 mins.

Once thickened, remove from the heat.