Baked Vegetables with Lemon & Fennel Seed
Introduction
This is a good mid-week meal that’s great with schnitzel and slaw. The quick sour cream and caper dip can be made in advance.
Serves: 6
Ingredients
2 medium red onions
6 large cloves garlic, peeled
1 kg (2 lb 2 oz) potatoes
3 carrots
3 parsnips
Juice 1 lemon
½ tsp salt
Freshly ground black pepper to taste
½ tsp fennel seed
4 Tbsp extra virgin olive oil
Flaky sea salt
Sour cream & caper dip
1 Tbsp capers, drained
½ cup sour cream
Large pinch of flaky sea salt
½ tsp grainy mustard
1 Tbsp chopped parsley
Method
1 Peel the onions, leaving the roots attached. Cut in half through the roots, then into wedges. Peel the vegetables. Cut the potatoes into fat fingers and the carrots and parsnips into wedges. Tumble the onions, garlic, potatoes, carrots and parsnips into a large roasting tin lined with baking paper (parchment).
2 Pour the lemon juice over the vegetables, then sprinkle with salt and grind over plenty of black pepper. Sprinkle with fennel seeds and drizzle with oil.
3 Bake in an oven preheated to 200°C (400°F) for about 1-1¼ hours, turning regularly, until the potatoes are tender, crisp at the edges and golden brown. Sprinkle with flaky sea salt and serve hot.
4 For the sauce, pat the capers dry with paper towels, then chop them coarsely. Transfer to a bowl and mix in the remaining ingredients. Cover and chill until required. The dip will keep for 2-3 days.