Ingredients
- Serves 4-6
- 4 carrots, peeled ends removed and cut in half lengthways
- 2 parsnips, peeled, ends removed and cut into thick rounds cut on the angle
- 500g yams, washed and cut in half if large
- 3 Tbsp oil
- 6 cloves of garlic, lightly squashed
- 8 sprigs of fresh thyme
- 2 Tbsp honey
- Sea salt and freshly ground pepper
- 200g baby spinach
- Dressing
- 2 Tbsp cider vinegar
- 1 tsp honey
- 2 tsp grain mustard
- ¼ cup unsweetened natural yoghurt
- 1 Tbsp good quality oil
WARM PARSNIP, CARROT AND YAM SALAD WITH A SALTED YOGHURT AND HONEY DRESSING
Method
- Preheat the oven to 190C Put the oven dish into the oven and heat up whilst preparing the vegetables
- Place all the vegetables into a bowl, add the oil, garlic, thyme and first measure of honey
- Season well with salt and pepper
- Pour all the contents into the hot oven dish and bake for 20 minutes or until the vegetables are tender
- When the vegetables are cooked, mix the ingredients together for the dressing
- Add the spinach leaves, lightly combine and transfer to a serving bowl
- Pour over the dressing and serve
Comments
Root vegetables are great in so many ways, but serving them with a dressing and turning it more into a salad adds a freshness and lightness to these hearty vegetables.
Thanks to Wairuna Organics – parsnips and carrots, Brydone Growers- yams, and Blueskin Bay Honey- honey for providing the ingredients used in the cooking demonstration.
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