Roasted Root Vegetables with Honey Turmeric Sauce

5 from 1 vote

Here is a fantastic fall/winter, vegetarian recipe, using the bounty of winter root vegetables. I love the textures and flavors of simply roasted vegetables but with a little effort you can take these humble vegetables and make them fantastic! As we move out of summer and into the fall and winter months we should be just excited to cook and eat delicious food.

You can get very creative in how you season the vegetables so they can take on extra flavor. I wanted to concentrate primarily with carrots and parsnips, but I had a few other vegetables as well that I thought could also work well like honeynut squash and kohlrabi.

I decided to add a little fresh winter fruit to the mix as well with persimmon. I seasoned everything with flavors of India and added a honeynut-turmeric butter sauce to round out the dish. Here is the recipe I hope you enjoy it! What you need for this recipe

Ingredients

6 people

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

Cook Time 1 5

Total Time 1 50

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!