Roast carrots and parsnips with whole spices, Chermoula soya yoghurt, sesame seeds and dates
Giving root vegetables like parsnips and carrots a good roasting brings out their natural sweetness and leaves them burnished with caramelised, sticky edges. Fragrant Chermoula, stirred through yoghurt, tempers the sugariness along with the strident whole spices that provide bursts of flavour, as well as crunch
Ingredients
3 or 4 each of carrots and parsnips, depending on size
4tbsp Early Harvest olive oil
¼ tsp salt
¼ tsp each of cumin, coriander, caraway and black mustard seeds
1tsp sesame seeds
300g soya yoghurt (or similar plain vegan yoghurt)
2 ½ tbsp Chermoula
100g dried dates (not medjool – they are too sweet), stones removed and chopped
Instructions
- Heat an oven to 180C. Wash the carrots and parsnips but don’t peel. Remove the tops then cut both into long chunky pieces. If the parsnips are quite big, the hard-inner core will also need to be cut out. Place in a bowl and cover with the olive oil, salt, spices, sesame seeds and mix so they are well coated. Place on a large baking tray lined with a piece of parchment paper and bake for 20 minutes. Remove from the oven, turn the carrots and parsnips over and bake for another 10 minutes.
- Whilst the vegetable are cooking, in a bowl combine the yoghurt and Chermoula and mix.
- Serve the carrots and parsnips whilst still hot, with the Chermoula yoghurt drizzled on top and the dates scattered all over.
Included in this Recipe
Smokey Flavoured Semi-Dried Tomatoes in Oil
Turkish semi dried tomatoes with a natural pine smoke flavour. Storage condition: chilled
Romeo Extra Virgin Olive Oil
Cornicabra olives give this oil its characteristic fruitiness and robust finish
Pitted Cuquillo Niçoise
With an aromatic flesh and bitter skin, this olive is perfect in a Niçoise salad. Storage condition: chilled
Organic Pons
Organic, single estate oil with gentle grass aromas and a creamy, peppery finish
Cardinale Extra Virgin Olive Oil
Complex, powerful, delicious. Single varietal, filtered Extra Virgin Olive Oil from Puglia, Southern Italy.
Cabernet Sauvignon Vinegar
Crisp dry wine vinegar - try it in a shallot vinaigrette to serve with seafood
Merlot Vinegar
Single varietal premium red wine vinegar, which is blended with grape juice for a bolder flavour
Italian Olive Mix
Nocellara, Bella di cerignola, Giarraffa & Nostraline - an olive mix of great pedigree Storage condition: chilled
Kalamata
Rich and fruity purple olives from the Peloponnese region of Greece. Storage condition: chilled
Taggiasca 3kg
Ancient Ligurian varietal with a mellow, creamy taste. Chilled Product
Extra Virgin Garlic Infused Oil
Drizzle over grilled meat or vegetables... or add deep flavour to grains
Smoked Chilli Jelly
A winner of two Great Taste Stars. It gives cheese boards an edge, or alternatively melt it in a pan to fry a smokey, spicy flavour into seafood. Storage condition: chilled