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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
Large parsnip (Peeled, woody core removed and cubed)
1
Celeriac (Peeled and cubed)
1
Small swede (Peeled and cubed)
4
Jerusalem artichokes (Peeled and cubed)
4
carrots (Peeled and cubed)
1 t
Ground allspice
2 t
Cardamom seeds (Ground to a powder)
5 T
olive oil
2
Limes
100 ml
Yogurt
1 T
Lime juice
1
Green chilli (De-seeded and thinly sliced)
 
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.