Ingredients

 

For the Root Vegetables

  • 1 lb rainbow carrots
  • 12 oz parsnips peeled
  • 12 oz kohlrabi sliced 1/4 inch thick
  • 1 whole honeynut squash peeled and sliced 1/4 inch thick
  • 1 whole fuyu persimmon peeled and sliced 1/4 inch thick
  • 2 tbsp coriander seed crushed
  • 1 tbsp garam masala
  • 1 tbsp black peppercorn
  • 1 tsp salt
  • 5 tbsp olive oil

Honey Turmeric Sauce

  • 1/2 cup turmeric butter sauce
  • 1 cup honeynut squash roasted
  • 2 cup vegetable stock
  • 1 tsp curry powder
  • 1 tsp salt

Garnish

  • 4 tbsp cilantro mint sauce
  • 3 tbsp chives chopped
  • 1/2 cup mustard greens

Nutritional information

Calories: 329kcalCarbohydrates: 28gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 1265mgPotassium: 796mgFiber: 9gSugar: 9gVitamin A: 15575IUVitamin C: 59mgCalcium: 98mgIron: 2mg
Prep Time 45 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 50 mins
Servings 6 people

How to roast carrots and parsnips

  • Combine coriander, garam marsala, and peppercorn in a spice grinder and pulse until coarse ground. In a bowl add carrots, parsnips, olive oil, spices, and salt.
    Mix everything together well and then place on a sheet pan lined with parchment paper. ( I like to use this oxo sheet pan because they are non stick and versatile for savory and sweet applications.)Then place in a preheated 400 degree oven. Roast in the oven for 35-40 minutes or until all the vegetables are cooked through. Then take out and allow to cool. Once cooled cut into 1/8 inch thick slices lengthwise.

For the kohlrabi and honeynut squash

  • In a small pot add vegetable broth, curry powder, and salt. Add the sliced honeynut squash to the broth and simmer for 7-10 minutes or until the squash is just done.
    Then take out and let it cool on a sheet pan lined with parchment paper. Then repeat the same process with the kohlrabi.

For the honeynut turmeric sauce

  • Take the broth that is left over from the cooked vegetables and add 1/2 cup of the turmeric butter sauce and roasted honeynut squash.
    Bring to boil and then pour everything into a vitamix and puree until smooth. Season with salt and a touch of curry if need be. Set aside and keep warm

To finish

  • Using a large round cookie cutter alternate the vegetables and persimmon inside the ring (make sure you season everything with a little salt before you place it inside the ring).
    You might have to trim the ends of the vegetables to fit inside the ring, but I used the natural length of each vegetable and fruit to decide where I place which ingredient.
    Place the ring in the oven for 8 minutes just to warm everything up. Then in the bottom of your plate add the honey nut turmeric sauce. Then take the vegetables out of the oven.
    Using a spatula place the ring mold (with vegetables) on top of the turmeric sauce. Then being careful remove the ring mold away from the vegetables. Then take your cilantro sauce and spoon on top and around the vegetables.
    I had some dehydrated carrots that I sprinkled on top. Finish with some mustard greens and chives. Serve and enjoy!
    Roasted Root Vegetables recipe

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