Root vegetables are great in so many ways, but serving them with a dressing and turning them more into a salad adds a freshness and lightness to these hearty vegetables.
Warm parsnip, carrot and yam salad with yoghurt and honey dressing
Serves 4-6
Ingredients
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 or kale
Dressing
2 Tbsp cider vinegar
1 tsp honey
2 tsp Dijon mustard
¼ cup unsweetened natural yoghurt
1 Tbsp good quality oil
Method
Preheat the oven to 190degC.
Put the oven dish into the oven and heat up while 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. Either serve the dressing on the side or pour over and serve.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
