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Vegetable bake with tarragon dressing
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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
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
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.
The dressing for this dish also works well if you substitute chopped mint leaves for the tarragon.
Typical values per serving:
source of fibre/2 of your 5 a day/vegan
This recipe was first published in June 2018.