Roasted root and mash
A delicious combination of asian & middle eastern flavours, with traditional British vegetables.
Root vegetables: the prime real estate of winter dishes. And it’s easy to run out of inspiration with all those extra veggies you’ve got sitting in your fridge.
I absolutely love cooking with asian and middle eastern flavours, so I created a bit of a hybrid here: turmeric cauliflower & butterbean mash, miso roasted root veg, and a whipped lemon tahini dressing. this one is incredibly fibre rich, and across the different veggies you’ve got a vast array of vitamins, phytonutrients, and minerals which should give you a full body health boost.
INGREDIENTS
3 parsnips
1 large beetroot
3 large carrots
1 white onion
3tbsp butter
7 cloves garlic
2tbsp miso
2tbsp mirin
1tbsp maple syrup
1/4tsp cinnamon
1 cauliflower
1tsp zataar
400g butterbeans
1 lemon
1/2tsp turmeric
1/2tsp sweet paprika
50ml cashew milk
120g tahini
METHOD
Preheat the oven to 200°c.
Chop carrots & parsnips into large chunks, peel and cut the onion into wedges, peel and finely slice the beetroot. Add these to a roasting tin with 5 cloves of garlic in their jackets, and drizzle with olive oil, zataar, salt and pepper. Roast for 45 minutes.
Cut the leaves off the cauliflower and place to one side. Cut the cauliflower into small florets, including finely slicing the stem, place into a second roasting tin, with a drizzle of olive oil, and add to the oven once the other veggies have been roasting for 20 mins. Roast for 25 minutes, adding the leaves for the last 5.
Remove the garlic cloves from the oven, and squeeze out of their skins. Whip together with tahini, 1/2 lemon, a tbsp of olive oil, pinch of salt, 100ml water with a stick blender.
Remove cauli from the oven, leaving leaves to the side, blend florets and stems with washed butterbeans, paprika, tumeric, 1/2 lemon juice, cashew milk, salt.
Make the miso glaze, heating the butter in a pan and cooking 2 cloves of garlic for 3 minutes. Whisk through miso, mirin, maple syrup, cinnamon. Remove root veg from oven and mix glaze through.
Assemble with cauli mash base, miso vegetables, cauliflower leaves, whipped tahini, and a shake of sesame seeds to finish.
Enjoy :)