Shared by CSA Member Jen, this recipe is a perfect summer dish and a great way to enjoy those fresh peas!
Roast Summer Vegetables with Herb Mayonnaise
- 400 g turnips
- 200 g carrots
- 2 Tbsp olive oil
- 4 peeled garlic cloves
- 4 sprigs of thyme
- 3 Tbsp yogurt
- 3 Tbsp mayo
- 2 Tbsp chopped parsley
- 1 Tbsp tarragon optional
- 150 g sugar snap peas
- Salt to taste
Trim 400g of young turnips and cut them in half. Scrub 200g of small carrots then cut them in half lengthways. Place the vegetables in a roasting tin with 2 tbsp of olive oil and 4 large peeled cloves of garlic, then add 4 sprigs of thyme. Season lightly, toss everything together then roast for about 30 minutes at 200C/gas mark 6 until golden and tender.
Combine 3 heaped tbsp of natural yogurt with the same amount of mayonnaise, 2 tbsp of chopped parsley and 1 of tarragon. Season and set aside.
Shred 150g of sugar snap peas and put them into the hot pan and fold into the other vegetables.
Place the vegetables on plates then spoon over the herb dressing. Serves 2.