Winter Root Veg with Preserved Lemon Yoghurt
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 pumpkin or squash
- 3 beetroots
- ½ celeriac
- 2 fennel bulbs
- 2 sprigs rosemary
- 2 tablespoons olive oil
- large handful of soft herbs
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 180°C fan / 390°F. Place the squash, beetroot, celeriac, fennel and rosemary on a large baking tray. Drizzle with olive oil and season generously.
Step 2
Slice off the top of the garlic bulb, wrap tightly in foil and pop it in the corner of the tray.
Step 3
Pace the tray in the oven and cook for 45–50 minutes until tender and deeply golden.
Step 4
Remove the garlic and mix together with the yoghurt, preserved lemon, a pinch of salt and plenty of black pepper. Transfer to a serving platter and spread out in a large circle.
Step 5
To serve, pile the roasted veg on top of the yoghurt, along with any oil from the tray (this will be full of flavour). Scatter over the herbs and add a pinch of sea salt flakes.
Step 6
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