Ingredients
Serves 4
6 baby carrots, trimmed 6 baby parsnips
4 baby turnips
4 small kipfler potatoes 4 small baby beetroots
4 baby white radishes, or red if unavailable
Sea salt
Ground black pepper Extra virgin olive oil
Marks Salsa Verde
1 clove garlic, crushed
2 tablespoons capers
3/4 cup chopped parsley
1/4 cup chopped basil
1/4 cup chopped coriander
1 green onion, chopped
2 tablespoons chopped mint 1/2 teaspoon seeded mustard
3 teaspoons white balsamic 120ml extra virgin olive oil
Method
Preheat oven to 240°C. Peer vegetables then blanch in salted water, separately, doing the beetroot last.
oss vegetables in extra virgin olive oil that has been seasoned with salt and pepper. Roast in oven for about 20 minutes, turning halfway through. Cook until vegetables are golden brown but not overcooked.
Meanwhile, combine salsa verde in a mortar and pestle or in a food processor - but don't overprocess as you still want to see the ingredients; season to taste.
When vegetables are cooked, toss about 3 generous tablespoons of salsa verde through vegetables and serve immediately.