Hello All! This weeks Haute Chews is inspired by warm hues (perhaps because it is snowing again here in the lovely city of Boston, or maybe just because this vegetable medley looks so yummy). Either way, a little bit of warm hues in this winter blues never hurt anyone. Enjoy your weekend!
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Roasted parsnips and sweet potatoes with caper vinaigrette
Recipe & photo from Plenty by Yotam Ottolenghi
Ingredients
4 parsnips (700g in total)
4 medium red onions
150ml olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
2 medium sweet potatoes (600g in total)
30 cherry tomatoes, halved
2 tbsp lemon juice
4 tbsp small capers (roughly chopped if large)
½ tbsp maple syrup
½ tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)
Salt and black pepper
150ml olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
2 medium sweet potatoes (600g in total)
30 cherry tomatoes, halved
2 tbsp lemon juice
4 tbsp small capers (roughly chopped if large)
½ tbsp maple syrup
½ tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)
Salt and black pepper
Directions
1. Preheat the oven to gas mark 5/190°C/375°F. Peel the parsnips and cut into two or three segments, depending on their length. Then cut each piece lengthways into two or four. You want pieces roughly 5cm long and 1.5cm wide. Peel the onions and cut each into six wedges.
2Place the parsnips and onions in a large mixing bowl and add 120ml of the olive oil, the thyme, rosemary, garlic, 1 tsp of salt and some pepper. Mix well and spread out in a large roasting tin. Roast for 20 minutes.
3. While the parsnips are cooking, top and tail the sweet potatoes. Cut them (with their skins on) widthways in half, then each half into six wedges. Add the potatoes to the tin and stir well. Roast for a further 40-50 minutes.
4. When all the vegetables are cooked through and have taken on a golden colour, stir in the tomatoes. Roast for 10 more minutes. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining oil and ½ tsp salt.
5. Pour the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and
adjust the seasoning. Scatter the sesame seeds over the vegetables if using and serve at the table in the roasting tin.
2Place the parsnips and onions in a large mixing bowl and add 120ml of the olive oil, the thyme, rosemary, garlic, 1 tsp of salt and some pepper. Mix well and spread out in a large roasting tin. Roast for 20 minutes.
3. While the parsnips are cooking, top and tail the sweet potatoes. Cut them (with their skins on) widthways in half, then each half into six wedges. Add the potatoes to the tin and stir well. Roast for a further 40-50 minutes.
4. When all the vegetables are cooked through and have taken on a golden colour, stir in the tomatoes. Roast for 10 more minutes. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining oil and ½ tsp salt.
5. Pour the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and
adjust the seasoning. Scatter the sesame seeds over the vegetables if using and serve at the table in the roasting tin.
