This was a bit of practicing what I preach. I didn’t cook these ingredients for a few days… because I was convinced I should make a soup or braise or something out of them. It was cold, they’re wintery veg, it seemed the right thing to do. But I wasn’t excited. So I avoided. When I gave myself permission to make something that excited me, I ended up with this banging plate of food!
For the roots:
Peel, chop into chunky chips, then blanch in boiling salted water for 5 mins
Drain and leave to cool/steam dry
When ready to finish, preheat oven to 200C and heat up a roasting tray with some oil
Toss the veg in cornflour (you can flavour if you want, e.g. paprika), then add to the roasting tray and coat in the hot oil, and roast until deep golden and crispy. Turning once or twice, after the crust has formed on the surface touching the tray.
I just threw some spring onion and toasted sesame seeds over the top!
For the slaw:
Shredded red cabbage, spring onion, fresh mint (and/or coriander if you have it) and fresh red chilli
Quick dressing made in the blender with:
Rice vinegar
Lime juice
Soy
White miso
Maple syrup
Grated fresh ginger
Deep roast crunchy peanut butter
I went for a super zingy version so forward on the lime and vinegar. Lean towards peanut butter if you want something mellower. You can always use water instead of vinegar to adjust the thickness!
This was so good I made it twice - the second time, more or less the same, but I added some regular potatoes as well as the parsnip and sweet potato, and I had coriander this time but no mint, so there you go.
Honestly, I’ve gone from thinking I don’t like sweet potatoes to eating them deliberately and willingly twice in a week!
I still have the ingredients left, will it be a hat trick..?
