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    Vegetable bake with tarragon dressing

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    Vegetable bake with tarragon dressing

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    150g No.1 Baby Topped Carrots, trimmed
    150g French breakfast radishes, trimmed
    2 Waitrose Hand Selected Baby Parsnips, peeled and cut into batons
    2 tbsp olive oil
    40g semolina
    2 tsp ground coriander
    3 Portobello mushrooms, cut into 2.5cm slices
    40g CoYo Dairy Free Natural Coconut Milk Yogurt Alternative
    ½ x 20g pack tarragon, leaves only, chopped, plus extra to serve
    1 tsp English mustard
     

    Method

    1. Preheat the oven to 220°C, gas mark 7. Line a large baking tray with baking parchment. In a large bowl, toss the carrots, radishes and parsnips with 1 tbsp oil. Mix the semolina with 1 tsp ground coriander and toss with the vegetables to coat. Spread evenly on the baking tray; roast for 10 minutes.

    2. In a clean bowl, toss the mushrooms with the remaining 1 tbsp oil and 1 tsp ground coriander. Add to the baking tray. Season and roast for 10 minutes more, until golden.

    3. Mix together the yogurt alternative, tarragon and mustard. Season. Serve the vegetables with the dressing, scattered with extra tarragon and some black pepper.

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    Cook’s tip
    The dressing for this dish also works well if you substitute chopped mint leaves for the tarragon.  

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