Winter vegetables with lemon

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Winter vegetables with lemon

What can be more appealing sight or more convenient than this vegetarian recipe of winter vegetables with lemon made ​​with a delicious selection of winter vegetables. It is guaranteed to bring joy to the saddest day. If everything in this dish pleases less lemon, can replace the lemon peel and lemon juice for curry paste, for a different flavor but without losing all its charm.

2 medium carrots, diced
1 small turnip, diced
1 large flan (also known as cherovia or parsnip), cubed
1 leek, cut into slices
Zest of half a lemon
1 tablespoon lemon juice
1 tbsp wholegrain mustard
1 tablespoon of sunflower oil or walnut tea

Ground black pepper

– Heat the oven to 190 C. Place the carrot, turnip and parsnip in a large bowl, then add the leek. Add the juice, zest of lemon zest and mustard. Season to taste with salt and black pepper.
– Cut squares of non-stick 30cm side and brush them with olive oil parchment paper. Place the vegetable mixture on these. Roll the paper on both sides, then twist the ends tightly. If you do not have non-stick parchment paper, you can use regular tracing paper, just do not use aluminum foil as it is not suitable for this dish.
– Put on a tray and bake for about 50 minutes, or until the vegetables are soft.
– Serve on warmed plates, opening a little each portion to display content.


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