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Vegetable bake with tarragon dressing
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150g pack Waitrose 1 Baby Topped Carrots, trimmed
150g pack Waitrose French Breakfast Radishes, trimmed
2 medium peeled parsnips, cut into batons
2 tbsp olive oil
2 tsp ground coriander
3 portobello mushrooms, cut into 2.5cm slices
40g CoYo Dairy Free Natural Coconut Milk Yoghurt Alternative
½ x 20g pack tarragon, leaves only, chopped, plus extra to serve
1 tsp English mustard
1. Preheat the oven to 220°C, gas mark 7. Line a large baking tray with parchment paper. In a large bowl, toss the carrots, radishes and parsnips in half the oil, then mix together 1 tsp ground coriander and the semolina, and toss with the vegetables to coat. Spread evenly on the baking tray and bake for 10 minutes.
2. In a clean bowl, toss the mushrooms in the remaining oil and coriander. Add them to the baking tray. Season and bake for a further 10 minutes until golden.
3. Mix together the yoghurt, tarragon and mustard. Season. Serve the veg with the dressing, black pepper and extra tarragon scattered over.
Cook’s tipThe coconut milk yoghurt dressing for this dish also works well if you substitute chopped mint leaves for the tarragon.
Typical values per serving:
A source of vitamin A; 2 of your 5 a day.
This recipe was first published in June 2018.