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Tournesol Blogs — Parsnips
Roasted Root Vegetables with Honey- Mustard Sauce
Publié par Renee Primeau le
INGREDIENTS 2 pounds (4 kg) potatoes, peeled and diced 8 carrots, peeled and diced 6 parsnips, peeled and diced 1 rutabaga, peeled and diced 2 tablespoons vegetable oil 2 teaspoons, ground cumin Salt and pepper to taste SAUCE 2 cups plain yogurt or non-dairy substitute 1 tablespoon Dijon mustard 2 tablespoons honey Salt to taste PREPARATION Preheat oven to 400°F (200°C). Toss the vegetables with the oil, cumin and salt in a large baking dish. Bake until vegetables are tender -- about 30-35 minutes. While the vegetables cook, whisk together the ingredients for the sauce. Serve immediately with sauce on...
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- Étiquettes: Carrots, Category_Recipes, Parsnips, Potatoes, Rutabaga
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