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The land of Plenty - Roast Parsnips and sweet potatoes


After Xmas I bought myself a copy of Yotam Ottolenghi's most recent book 'Plenty'.
Early signs are that it is even better than his first book. For my money it is better laid out and more mouth-wateringly art directed (can art direction can be mouth watering?)
However the really good thing about the book is the inventive combinations of ingredients in the recipes that blend mediterranean and middle eastern flavours in a very modern and light style.
We have already had a few recipes from the book, this was the first one I cooked and it has already become a firm favourite, particularly with Gus. This goes fantastically with something like roast chicken but would be equally delicious on its own
btw it also tastes great the next day

Roasted parsnips and sweet potatoes

Treat this recipe as a blueprint for an infinite number of roast vegetable dishes. The point here is to balance slow-cooked
veggies with something crisp and fresh.

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

Method


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.

2. Place 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.

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