ROOT VEGETABLES Recipe
spiced turnips, carrot butter, charred kale, maple yogurt
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Ingredients
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Root Vegetables
Method
Preparation
Prepare the Turnips
Peel and chop the turnips into small cubes. In a bowl, toss the turnips with olive oil, ground cumin, ground coriander, salt, and black pepper. Spread them on a baking sheet.
Roast the Turnips
Roast the turnips in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until golden and tender, stirring halfway through.
Make Carrot Butter
Peel and chop the carrots, then boil them in salted water until tender. Drain and blend the carrots with a tablespoon of olive oil, salt, and black pepper until smooth.
Char the Kale
In a skillet, heat a tablespoon of olive oil over medium heat. Add the kale and sauté until just wilted and slightly charred, about 5 minutes. Season with salt and pepper.
Prepare the Maple Yogurt
In a small bowl, mix the Greek yogurt with maple syrup until well combined.
