Yogurt Marinade for Veg
- Spring
- On the Side
These lovely herby veggies make a wonderful accompaniment to a Sunday lunch - and are very easy to put together!
Ingredients
2 large Beetroot, golden and chioggia
1 medium Celeriac
2 Parsnips
3 Carrots
Sprigs of Rosemary and Thyme
Wild garlic leaf
Salt and pepper
Method
Pre-heat your oven to 180C.
Peel all of the vegetables (leaving the beetroot to last so that it does not discolour all the other vegetables) then cut them all into medium to large sized chunks (don't worry about making them uniform in size) and place all the vegetables into a bowl. Add in the herbs and roughly chop in the wild garlic.
Add in the yogurt and season with salt and freshly ground pepper.
Place onto a non-stick baking tray and into the oven for 15 minutes. Remove from the oven and turn over so that they all cook evenly. Place back into the oven for a further 15 minutes until the vegetables are evenly cooked and tender.
In this recipe...
Natural Yogurt
10
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