6-8 Portions
Ingredients:
- 200g white carrots
- 200g artichokes (Jerusalem)
- 200g baby carrots
- 2 leeks, just the white part
- 2 onions (thinly sliced)
- 50g olive oil
- salt & pepper
For the tahini dressing:
- 1 clove of garlic
- 50g tahini
- lemon juice of 1 lemon
- salt & pepper
- 50g water
Method
- Preheat the oven to 180C and set to fan
- Peel the white carrots, artichokes and baby carrots. Cut the white carrots and artichokes in 4 and put them in a bowl. Add the baby carrots
- Cut the leeks into rounds of 1 cm thickness and the onions into thin slices. Add them to the bowl along with the olive oil, salt and pepper
- Mix the vegetables well and spread them on a 30x40 cm baking pan
- Roast for 40-50 minutes, until the vegetables are tender
For the tahini dressing:
- While the veggies are being roasted, prepare the dressing
- In a mortar and pestle crush the garlic with a little bit of salt until it is completely mashed and then add the tahini, lemon juice and water. Mix with the pestle
- Add pepper and serve over the vegetables
This recipe is on my “to cook” list. Haven’t got around to making it yet but I think it’ll be tasty! Perhaps you try it first and tell me :)
