Lemony Roasted Dutch Carrots, Parsnip and Beetroot with dukkah
Serves 4-6, as a side dish
2 bunches dutch carrots
1 large or 2 small beetroots
1-2 tbsp olive oil
Salt and Pepper to season
Juice of 1/2 a lemon
1-2 tbsp Dukkah, store bought OR recipe for homemade lemon and pistachio dukkah to the right.
Parsley, for garnish
1. Pre heat oven to 200C fan forced.
2. Cut half of the green part off the dutch carrots - (leave a little of the green stalk on, it’s really just for effect as it will go brown in the oven anyway, but it does add to the rustic feel of the dish).
3. Cut the carrots and parsnips in half, lengthways and then put them on a baking paper lined oven tray. Drizzle with olive oil and a good sprinkle of salt and pepper. Put them in the oven for 10mins.
4. Meanwhile, chop the beetroot into thin round slices and then after 10 mins or so of the carrots and parsnips roasting, add the beetroot to the oven tray and put back in the oven for 20-30mins.
5. While the veggies are roasting, make the dukkah (if making). Recipe to the right.
6. When the veggies are cooked, arrange them on a plate, drizzle with lemon juice, sprinkle the dukkah over the top and then garnish with parsley.
Homemade lemon and pistachio dukkah recipe
1/4 cup nuts - I do half almond and half pistachio
1 tbsp sesame seeds
1/2 tsp cumin seed
1/2 tsp coriander seed
1/4 tsp salt
1/4 tsp black pepper corns
Zest of 1/2 lemon
1. Pre heat oven to 180C. Line a baking tray with baking paper and put the nuts and sesame seeds on it. Lightly roast the nuts and sesame seeds in the oven for 5-10 mins.
2. Leave the nuts and seeds to cool.
3. Put the cumin seeds, coriander seeds, salt and black pepper corns in a small blender or food processor. Blend for a 5-10 seconds. Then add the nuts and seeds and blend for a further few seconds.
4. Zest 1/2 a lemon and add the zest to the dukkah mix, mixing it through with a spoon.