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Roasted vegetables with thyme & yoghurt bearnaise sauce
Roasted vegetables with thyme & yoghurt bearnaise sauce
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Ingredients:
  • 6 (about 150g each) baby fennel bulbs, trimmed
  • 1 bunch (about 4 bulbs) beetroot, unpeeled, trimmed, scrubbed
  • 18.20 gm olive oil
  • Salt & ground black pepper
  • 10 black peppercorns
  • 60ml (1/4 cup) white wine vinegar
  • 60ml (1/4 cup) dry white wine
  • 60g (about 2 large) eschalots, peeled, finely chopped
  • 82.50 ml finely chopped fresh thyme leaves and stems
  • 3 egg yolks, at room temperature
  • 90g butter, at room temperature, cubed
  • 70g (1/4 cup) Greek-style natural yoghurt
  • 20.00 ml thyme leaves, extra
Instructions:
  • Heat up your oven to 180°C.
  • After adding all the butter, pour the thyme-infused bearnaise sauce into a clean jug or bowl. Cover the surface of the sauce with plastic wrap to prevent a skin from forming and refrigerate for 2 hours to chill before serving.
  • Halve the fennel bulbs lengthwise. Combine the fennel and beetroot in a roasting pan with oil, salt, and pepper, tossing to coat evenly. Cover with foil and bake in a preheated oven for 2 hours, turning the vegetables halfway. Remove from oven.
  • Once the beetroot is still hot, use clean rubber gloves to peel it. Cut the beetroot into wedges and divide it along with the fennel into serving bowls.
  • Combine the yogurt and additional thyme leaves into the bearnaise sauce. Season to taste with salt and pepper. Drizzle sauce over the vegetables and serve the rest on the side.

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