Fall is here, winter is coming. The warmth of the oven is a nice touch to a cozy evening meal with family and friends. As the growing season ends, root vegetables and squashes are being harvested after weeks of growing in the ground. The veggies store long on the shelf and in the fridge and roasting them is the most common type of way to prepare these for any meal. Roasting vegetables are so versatile because you can include leeks, potatoes, squash, or even throw in some chicken thighs for you meat lovers. You can enjoy this recipe on its own or as a perfect side dish.
Photo: We Are Cocina
Ingredients
Serves 2-4
3 large carrots (colorful is optional), sliced
2 leeks, white part only, sliced
3-4 small beets (colorful is optional), sliced
1-2 medium kohlrabis, sliced
10 sage leaves
olive oil
sea salt
freshly ground black pepper
For the wasabi aioli
1/2 cup Tahini butter
1 Tbsp Vegan or Reg Mayonnaise
1-2 tsp Wasabi paste (or powder mixed with water)
2 sprigs Scallion, green part only, sliced
1 garlic clove
2 Tbsp lemon Juice
2 Tbsp water
Garnish (optional)
Black sesame
Arugula
Preheat the oven to 400°C/200°F. Put the roots and sage leaves in a large baking tray lined with baking paper. Drizzle olive oil, sprinkle salt and pepper, and roast for 25-30 minutes, until the roots are tender.
Meanwhile make the wasabi aioli.
Put all the aioli ingredients in a jar, measuring cup, or small blender. Using a hand blender blitz them into a smooth and creamy paste. Taste and correct seasoning, you’ll might need to add salt if you’re using a type of tahini that isn’t salted at all. Some Middle Eastern tahini butter is naturally salted.
To serve, put a spoonful of aioli on flat plates. Using the back of the spoon, spread the aioli, in circle movements into a ring. Put some roasted roots in the middle of the ring and garnish; sprinkle black sesame over and plant the arugula leaves in the paste.
Enjoy!
Recipe by Shelly Gilad | We Are Cocina
