Serves: 6-8
INGREDIENTS
600 grams small new potatoes, scrubbed
600 grams kumara, peeled and cut into 2 cm pieces
600 grams carrots, peeled and cut into 2 cm pieces
Herb butter
50 grams butter melted
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons finely chopped
rosemary or sage
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
pinch of chilli flakes
finely grated zest of 1 lemon
sea salt and freshly ground pepper
Dressing
½ cup sour cream
½ cup thick plain yoghurt
1 clove garlic, crushed
1 tablespoon poppy seeds, toasted
1 tablespoon chopped flat-leaf parsley
METHOD
Preheat the oven to 180°C.
Put the potatoes, kumara and the carrots in a large roasting dish. Combine the herb butter ingredients and tip over the vegetables. Season and toss well to coat. Cover and roast for 30 minutes. Remove the cover and continue cooking until golden brown and tender, stirring occasionally.
Dressing: Whisk the sour cream until smooth then stir in the yoghurt, garlic and the poppy seeds. Season with salt and freshly ground pepper.
To serve: Pile the vegetables in a serving bowl and drizzle over a little dressing. Scatter over the flat-leaf parsley and serve the remaining dressing separately.
Menu: Serve with Fresh Nectarine and Prosciutto Salad with Mozzarella and Prawns, Roast Turkey with a Forest Mushroom and Bacon Stuffing, and Green Bean and Asparagus Salad.
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