Name: Roasted autumn vegetables with toasted hazelnut dressing
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 500 gram baby beetroot; 1 swede (200g), quartered; 2 turnips (200g), quartered; 1 celeriac (1.25kg), quartered; 2 carrots (240g), halved lengthways; 2 potatoes (400g), quartered; 2 parsnips (250g), halved lengthways; 2 teaspoon extra virgin olive oil; 1/4 cup (60ml) lemon juice; 20 gram rocket leaves; 20 gram lamb’s lettuce; 1/4 cup (60ml) low-fat mayonnaise; 2 tablespoon hazelnuts, toasted, skins removed, crushed; 2 teaspoon dijon mustard; 2 teaspoon sherry vinegar; 2 tablespoon vegetable stock

Ingredients

500 gram baby beetroot

1 swede (200g), quartered

2 turnips (200g), quartered

1 celeriac (1.25kg), quartered

2 carrots (240g), halved lengthways

2 potatoes (400g), quartered

2 parsnips (250g), halved lengthways

2 teaspoon extra virgin olive oil

1/4 cup (60ml) lemon juice

20 gram rocket leaves

20 gram lamb’s lettuce

1/4 cup (60ml) low-fat mayonnaise

2 tablespoon hazelnuts, toasted, skins removed, crushed

2 teaspoon dijon mustard

2 teaspoon sherry vinegar

2 tablespoon vegetable stock

Method

1.Combine beetroot, swede, turnip, celeriac, carrot, potato and parsnip in large baking dish; drizzle with oil and juice. Bake, uncovered, in hot oven about 30 minutes or until browned and tender.

2.Serve vegetables topped with rocket and lettuce; drizzle with toasted hazelnut dressing.

Baby spinach can be substituted for lamb’s lettuce, if desired.
Note

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Ingredients

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