Maggie’s Barossa bounty
Warm roasted root vegetable salad with salsa verde
SERVES 4-6 PREP AND COOK TIME 1 HOUR
20 MINUTES
600g parsnips, scrubbed, halved lengthways
350g mixed heirloom baby carrots, scrubbed, trimmed
1 small celeriac, peeled, halved, cut into 1cm slices
500g small sweet potato, cut into 1cm slices
2 medium fennel, trimmed, cut into 1cm slices, fronds reserved
½ cup (125ml) extra virgin olive oil
¾ cup (180ml) verjuice
SALSA VERDE
4 anchovy fillets
1 teaspoon capers
½ teaspoon Dijon mustard
½ clove garlic
100ml extra virgin olive oil
1 cup flat leaf parsley, chopped
½ cup basil leaves
½ cup mint leaves
½ cup sorrel
2 teaspoons verjuice
1 Preheat the oven to 220°C (200°C fan-forced).
Place all the vegetables into a large mixing bowl; pour over the oil and season with sea salt and black pepper. Mix together
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