Baked Winter Vegetables, with Avocado Mojo
Serves 445 minutes
1 small Hokkaido pumpkin, cut into strips
1 medium sized cauliflower, cut into florets
4 medium sized carrots, peeled and and cut length-wise
5 mittelgroße parsnips, peeled and and cut length-wise
4 garlic cloves, sliced
4 sprigs rosemary, finely chopped
Salt, pepper
½ teaspoon ground cinnamon
4 tablespoons olive oil
1 bunch cilantro, coarsely chopped
1 organic lemon, ½ zest grated and its juice
2 soft avocados, peeled and pitt removed
1 medium sized cauliflower, cut into florets
4 medium sized carrots, peeled and and cut length-wise
5 mittelgroße parsnips, peeled and and cut length-wise
4 garlic cloves, sliced
4 sprigs rosemary, finely chopped
Salt, pepper
½ teaspoon ground cinnamon
4 tablespoons olive oil
1 bunch cilantro, coarsely chopped
1 organic lemon, ½ zest grated and its juice
2 soft avocados, peeled and pitt removed
Mix vegetables, half the garlic, rosemary, salt, pepper, cinnamon and 3 tablespoons of olive oil in a large bowl and toss. Spread onto a parchment lined baking tray and bake in a preheated oven at 200 degrees (convection 180 degrees) for 30 minutes.
Put avocado fruit flesh in a tall container. Add remaining garlic, lemon zest, lemon juice, 1 tablespoon olive oil, cilantro, salt and pepper, and purée using a hand blender. Serve mojo with baked vegetables.
Put avocado fruit flesh in a tall container. Add remaining garlic, lemon zest, lemon juice, 1 tablespoon olive oil, cilantro, salt and pepper, and purée using a hand blender. Serve mojo with baked vegetables.