Bring out the natural sweetness of root vegetables. Served with a spinach walnut pesto for added texture and flavour, and a lightly spiced lemon cardamom mascarpone. Vegetables never looked (and tasted) so good.
Using unsalted butter in your baking is the best way to start. If you feel it needs a bit of salt, you can add it later.
2 bunches baby carrots, lightly peeled
2 bunches spring onions, top and tailed
250g baby parsnips, peeled (You can use regular parsnip and cut into strips)
250g kumara, cut into strips
250g green beans
3 Tablespoons (roughly 45g) melted butter
Handful of micro greens
1/3 cup chopped walnuts to sprinkle
2 cup baby spinach leaves
1/3 cup walnuts
2 cloves garlic
½ cup olive oil
¼ cup grated parmesan
salt and pepper
½ teaspoon ground cardamom
1 teaspoon lemon zest
2 teaspoon lemon juice
salt and pepper
1 Tablespoon olive oil (to serve)
Place all the ingredients (except the oil) in a food processor and pulse until the mixture is chopped.
Add the oil and pulse until it comes together to form a chunky paste.
Place all the ingredients (except the olive oil) into a mixing bowl and stir until combined.
Refrigerate until needed.
Before serving, make a small well in the centre of the mascarpone with the back of a spoon, and drizzle the olive oil on top.
Preheat the oven to 180deg.
Place all the vegetables onto a large roasting tray.
Spoon over 3-4 Tablespoons of pesto and the melted butter and mix with your hands until all the vegetables are well coated.
Spread out into an even layer. Season with salt and pepper. Bake for 15mins.
Place vegetables onto a serving platter and serve with 2 small bowls of the mascarpone mix and the remaining pesto.
Sprinkle with chopped walnuts and micro greens or fresh herbs. Serve warm.