Roasted Root Veg with an Ottolenghi Twist

Summary

Yield
Servings
Sourceboxmaster
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Roasted root veg with an Ottelenghi twist

Ingredients

500 g
pumpkin (De-seeded and cubed, skin on or off)
1
parsnip (Peeled, woody core removed and cubed)
1
celeriac (Peeled and cubed)
1
swede (Peeled and cubed)
4
jerusalem artichokes (Peeled and cubed)
4
carrots (Peeled and cubed)
1 t
allspice
2 t
cardamom seeds (Ground to a powder)
5 T
olive oil
2
limes
100 ml
yoghurt
1 T
lime juice
1
green chilli (De-seeded and thinly sliced)
1
corriander leaves (About a handfull)

Instructions

Mix the ground spices and 4 tbs of olive oil in a large bowl, add the cubed veg and toss till all coated. Spread on a tin sprinkle with salt and roast at 200c till tender. Remove the skin and pith from the limes, quarter and thinly slice. Mix with salt and 1 tablespoon of olive oil. Set aside. Mix yogurt with lime juice and a pinch of salt, if yogurt is thick add a little water so it is runny enough to pour. Arrange cooked veg on a large platter, drizzle with yogurt sauce, scatter on the sliced limes and juices, sliced chilli and corriander leaves.  

Notes

NOTES : Any combination of pumpkin, root veg or winter squash will work.