Roasted turnips, potatoes and beet­root with hazel­nut-an­drose and yo­ghurt Serves 4

Country Life Every Week - - Kitchen Garden Turnips -


Pre­heat your oven to 180˚C/350˚f/gas mark 4. Wash the turnips, beet­roots and potatoes and cut into even-sized wedges (un­less they’re very dirty, don’t peel them). Peel and chop the onion and toss ev­ery­thing to­gether with the gar­lic in olive oil be­fore ar­rang­ing in a sin­gle layer in an oven­proof dish. Add the herbs, sea­son and put in the oven for 45 min­utes or un­til ten­der.

Mean­while, pre­pare the dukkah by grind­ing to­gether the nuts, seeds, petals, pep­per­corns and salt, ei­ther with a pes­tle and mor­tar or a spice grinder, un­til coarse. In a sep­a­rate bowl, mix to­gether the Greek yo­ghurt and tahini.

To as­sem­ble the dish, drop dol­lops of tahini yo­ghurt onto plates, us­ing the back of a spoon to spread it. Re­move the veg­eta­bles from the oven, dis­card­ing the herb sprigs, then toss to­gether with the rocket or wa­ter­cress. Spoon this mix­ture over the yo­ghurt and sprin­kle each dish with the dukkah. Serve im­me­di­ately.

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