Main Dishesdeliciouslyella
Winter Root Veg with Preserved Lemon Yoghurt
These roasted root veg are the perfect accompaniment to your Christmas roast. It's filled with the seasonal stars of the festive season, including squash, celeriac and beetroot. This is a fantastic recipe to prep-ahead; simply chop the vegetables the day beforehand, store in the fridge (or a cool place) and cook them in the oven whilst the potatoes are roasting.
👥 6 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 390°F. Place the squash, beetroot, celeriac, fennel and rosemary on a large baking tray. Drizzle with olive oil and season generously.
celeriac14 ozolive oil2 tablespoons
2
Slice off the top of the garlic bulb, wrap tightly in foil and pop it in the corner of the tray.
3
Pace the tray in the oven and cook for 45–⏱️ 50 minutes until tender and deeply golden.
4
Remove the garlic and mix together with the yoghurt, preserved lemon, a pinch of salt and plenty of black pepper. Transfer to a serving platter and spread out in a large circle.
5
To serve, pile the roasted veg on top of the yoghurt, along with any oil from the tray (this will be full of flavour). Scatter over the herbs and add a pinch of sea salt flakes.
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