Description[]
Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE
Tulgey Wood is rich in produce, from the root vegetables that grow among the trees, to the carrots popping up in the White Rabbit’s garden. But when a simple salad just won’t do, this unexpected option provides a healthful, savory side. Warm Indian spices are offset by a cool, minted yogurt, proving that, even in a curious world, the right combinations are anything but nonsense.
Ingredients[]
- 1 cup Greek yogurt or nondairy substitute
- 1 cup loosely packed mint leaves, finely minced
- ½ teaspoon salt
- 2 teaspoons fresh lemon juice
- 1 tablespoon rice wine vinegar
- About 3 pounds of vegetables, such as carrots, parsnips, cauliflower, Brussels sprouts, and yellow onion
- ½ cup ghee, melted
- 2 teaspoons Madras curry powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons kosher salt
Directions[]
- Preheat the oven to 450°F, and have two rimmed baking sheets standing by.
- To make the yogurt dip: In a small bowl, mix together the Greek yogurt, mint leaves, salt, lemon juice, and rice wine vinegar.
- Cover and refrigerate until serving.
- This can be done up to a day ahead.
- To make the vegetables: Scrub clean any root vegetables, such as carrots or parsnips, but do not peel.
- Trim the ends, and cut the vegetables into chunks about 2 inches in length.
- Break down the cauliflower into florets, discarding the leaves and the core.
- Remove any damaged guard leaves from the Brussels sprouts, trim the ends, and cut them in half.
- Onions can be peeled and quartered.
- In a large bowl, mix the melted ghee with the curry powder, garlic powder, paprika, cumin, coriander, and salt.
- Toss the flavored ghee with the vegetables, to coat evenly, and turn out the seasoned vegetables onto the baking pans in single layers.
- Turn the Brussels sprout halves cut side down, for extra delicious browning.
- Roast for 20 to 25 minutes or until fork tender.
- As a main, serve over rice with the minted yogurt, or serve as is for a delicious side.
- This recipe pairs well with Her Royal Majesty’s Crown Roast and Forest Chutney, or Perfect Pistachio Stuffed Chicken.
Yield: 6 servings as an entrée, up to 8 servings as a side