Oven Roasted Turnip & Celeriac Wedges with Crumb & Tahini Dressing
Sometimes, root vegetables are over looked and used boiled and mashed with a Sunday roast, making them something that’s last on the shelf in the supermarket.
Changing up the way they’re cooked, is an incredible way to add a new taste to the Sunday lunch.
Roasting the celeriac and turnip wedges covered in spices at a high temperature, means they come out of the oven slightly charred and tasting amazing. They go with anything you’re making, from a roast leg of lamb on a Sunday, to a side dish that sits well next to a weeknight pork chop.
On those days I’m not eating meat, I leave off the breadcrumbs and I just tuck in to the whole thing, it’s that good.
Go on, give it a go and enjoy your sweet life!
Serve hot or at room temperature
What You Need
1 Medium Turnip
1 Medium Celeriac
100g Fresh Breadcrumbs – See Tip Box
4 tbsp Greek Yoghurt – See Tip Box
4 tbsp Vegetable Oil
3 Anchovies
4 tbsp Olive Oil
2 tbsp Tahini
2 tsp Garlic Powder
2 tsp Cayenne Pepper
2 tsp Thyme
2 tsp Oregano
1 tbsp Smoked Paprika.
1 tsp - Fresh Ground Black Pepper
½ tsp Salt
½ tsp Cinnamon
Cut into small wedges
How It’s Done
Set the oven to 220c and let it heat up
Wedges and spices in to a bag.
Dressing
Place the Greek yoghurt into a small bowl and add the tahini
Mix it well so the tahini is really well mixed through the Greek yoghurt.
Set it aside until needed.
Spend time mixing the tahini in to the Greek yogurt
Crumb
Place the olive oil and the anchovies into a small frying pan and let it heat on a low to medium heat, until the anchovies start to break down.
To help with this, use the back of a fork or spoon, to smash down and break up the anchovies.
Cook the anchovies until they break down into the oil.
Once the anchovies have broken down into the oil, add the breadcrumbs and mix them up until they are all coated in the anchovy oil.
On a low to medium heat, let them cook until they become a golden brown, making sure to mix them up a lot so they so burn on the bottom of the pan.
Once ready, remove them from the hot pan and onto a cool plate to get cold.
Set them aside until needed
Set the crumbs aside until needed
Celeriac & Turnip
Use a sharp knife and slice off the bottom and top of both the turnip and the celeriac.
The skin on the vegetables is too thick to use a vegetable peeler, so use the knife to cut off the skin of each of the vegetables – See Tip Box
Once the skin is removed, use a sharp knife to slice cut each of the vegetable sin half, and then each half into quarters.
Cut each of the quarters in half again so the slices look like slices of melon
Cut each of these slices in half so each slice in two.
Place all the pieces into a sealable freezer bag, and put the oil into the bag. Squidge it around until all the pieces are coated in the oil.
Set them aside until needed
In a small bowl, add all of the spices (smoked paprika, garlic powder thyme, oregano, salt, cinnamon, salt and pepper) and give it a good mix.
Pour the mixes spices into the bag, and again, squidge it all around so each of the pieces are coated in the slices.
Pour out the vegetable pieces into an oven proof dish and into the hot oven to cook for 30-35 minutes, making sure to give them a mix half way through. - See Tip Box
Once a fork is able to be inserted and some of the pieces have charred edges, remove them from the oven onto a serving plate.
Don’t over crowd rthe dishes when cooking
Serve
Place the cooked vegetables on to a serving plate.
Drizzle the dressing along the centre of the vegetables and sprinkle the breadcrumbs over the dressing
Serve hot or at room temperature.
Drizzle the tahini dressing and sprinkle the crumbs over the vegetables.
Tip Box
Greek Yoghurt – Full Fat is the one to use in this recipe. The slight bitterness of the Greek yoghurt complements the creaminess of the root vegetables.
Bread crumbs – Make the breadcrumbs from stale bits of bread. Save all those left over bits of bread and put them into the freezer until you have enough to make into breadcrumbs.
Cooking — 1) Don’t over crowd the dishes when cooking as they wont cook as well.
2) All ovens are different so adjust cooking times accordingly.
A great vegetarian dish
