At this time of year, when the first of the seasons root veg are starting to appear at the farmers market they taste fresh, sweet and succulent.
To do them true justice, they need little more than to be cooked simply. This recipe does just that giving them a roast in the oven to release all those lovely rooty, fruity, sweet aromatic flavors! Serve with a creamy, oniony garlic dip to create a satisfying and warming plate of food.
Served as is, they make a great snack and kids and grown ups love them alike (Hint: it's a good way to increase fruit and veg intake!) or serve them as a side dish (we LOVE them with a good ol' veggie burger). Either way this is a great Fall dish, keeping food local, seasonal and healthy as we all start craving some comfort food.
2 lbs mixed root veg such as parsnip, carrots, celeriac and jerusalem artichoke
2 large crisp, tart eating apples.
3 tbsp olive oil
1 cup cashew nuts (soaked overnight)
1/2 cup non-dairy Milk
2 spring onion, including the green top, finely chopped
Good squeeze of lemon juice
2 garlic clove, peeled and crushed
2 tbsp chives, finely chopped, a small amount reserved to garnish
First preheat the oven to 350 degrees.
Cut all the veg lengthways and toss in a large roasting pan with the oil and some salt and pepper. Roast for about 35 minutes.
Meanwhile, core the apples and slice these lengthways also. Add to the pan and roast for a further 15 minutes.
Make your sauce while you wait. Add the cashew nuts, Sari Foods Non-fortified Nutritional Yeast, Onion, garlic, chives, lemon juice and plant-based milk to a blender and blend until smooth and creamy.
Serve at once with the gorgeous roasted veg.
Peace, love and fall happiness from the Sari Foods family.