Spring vegetables with roast potatoes and basil puree recipe

Basil is known as the ‘king of herbs’ and is commonly used in Mediterranean and Italian cuisines for its aromatic flavor.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Spring vegetables with roast potatoes and basil puree recipe

Cooking Method: Blending, Roasting Cuisine: Italian, Mediterranean Courses: Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Spring

Ingredients

Servings

• 500 gram Potatoes
• 200 gram Carrots
• 200 gram Asparagus
• 150 gram Peas
• 50 gram Basil leaves
• 4 teaspoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 200°C (400°F). Cut the potatoes into small cubes and toss them with 2 teaspoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
2. While the potatoes are roasting, prepare the basil puree. In a blender, combine the basil leaves, 2 teaspoons of olive oil, a pinch of salt, and blend until smooth.
3. In a large pot of boiling water, blanch the carrots, asparagus, and peas for 2-3 minutes until tender. Drain and set aside.
4. In a large mixing bowl, combine the roasted potatoes, blanched vegetables, and basil puree. Toss gently to coat.
5. Serve the spring vegetables with roast potatoes and basil puree as a main course or as a side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 6g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.