This week I ate spaghetti with stir fried vegetables and chicken with oyster sauce at a friend’s. It was delicious. And a colleague told me he made ‘stamppot’ (like bubble and squeek, but not fried) with shoarma meat and hot sambal. He ate it on his own; he said he wouldn’t have served such an exotic combination to friends. My own shameless fusion food recipe this week is roast root vegetables dressed with Blaine’s onion dip. (Thanks Blaine!)
roast root vegetables dressed with onion dip
5 medium carrots
5 medium potatoes
3 parsnips or 2 sweet potatoes
4 small onions
2 cloves garlic
2 tbsp olive oil
salt and pepper
250 ml sour cream
about 2 tbsp onion soup mix
half a lime
Line a large baking tray or roasting tin with baking parchment. The vegetables need to fit on in one layer, so use two trays or tins if necessary. Preheat the oven to 180 degrees C
Peel or scrape the potatoes, cut them in wedges and dry them on a clean tea towel while you peel or scrape the parsnips and carrots and cut them into large chunks.
Put the vegetables in a bowl with the olive oil and season with salt and pepper and the herbs to taste. Mix with your hands and spread on the oven tray(s).
Roast for 30 minutes.
Peel and cut the onions into wedges and chop the garlic roughly. Sprinkle over the roasting vegetables and continue roasting for 15 to 20 minutes until the vegetables are cooked and darkening round the edges. They may need a stir to cook evenly.
Make the dressing: sieve the onion soup mix and discard the large pieces left in the sieve. Stir the sour cream with a squeeze of lime juice until smooth and add the soup mix little by little until the mix tastes zingy but not too salty.
Serve the vegetables in large bowls with a few spoonfuls of dressing on top and a green salad.