For the root vegetables with nuts and horseradish-cranberry dressing, first peel the root vegetables and cut them in half lengthwise. Boil in plenty of salted water until al dente and quench in cold water.
Coarsely chop the nut mix and pluck the parsley leaves from the stems.
For the dressing, mix all the ingredients together and season well with salt and pepper.
Mix the root vegetables with the dressing and season again with salt and pepper. Spread flat on a plate, sprinkle the nuts on top and garnish the root vegetables with nuts and horseradish cranberry dressing with parsley.
Preparation Tip:
The root vegetables with nuts and horseradish-cranberry dressing are perfect as a side dish with meat or fish, but also as a vegetarian main course.
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