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Valli's British roots
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Valli Little's perfect roast root veggies for a standout Sunday dinner.
Ingredients:
  • 100g creme fraiche
  • 23.40 gm freshly grated horseradish (see note) or 23.40 gm horseradish cream
  • 2 garlic cloves, crushed
  • 40.00 ml white wine vinegar
  • 500g (about 6) kipfler potatoes, scrubbed, halved
  • 1 bunch baby turnips (see note), trimmed
  • 1 bunch Dutch (baby) carrots, trimmed, halved
  • 4 small parsnips, halved
  • 6 Jerusalem artichokes (see note), halved
  • 50g unsalted butter
  • 1 bunch thyme, leaves picked
Instructions:
  • Preheat the oven to 180°C. Mix creme fraiche, horseradish, garlic, and vinegar in a bowl until well combined. Let it sit for a moment.
  • Partially cook the potato in a pot of boiling, salted water for 5 minutes. Add turnips, carrot, parsnip, and artichoke for the last 2 minutes of cooking. Drain well.
  • In a saucepan over medium-low heat, melt the butter with thyme. Coat the vegetables in the herbal butter and transfer to a roasting pan. Season, then roast for 15 minutes, turning once, until golden and slightly crisp at the edges. Serve warm with creme fraiche sauce.

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