Instructions
Preparing Roasted Vegetables
- Preheat the oven to 210°C.
Rinse the cauliflower and cut it into florets. If you have a celeriac instead, peel it and cut it into chunks.
Peel the sweet potatoes, cut them into thick rounds, and then cut each round in half.
- Rinse the radishes thoroughly, then slice them into rounds.
- Peel the turnips (or potatoes) and cut them into pieces, then add them to the bowl.
- Preheat the oven to 210°C.
Add the honey, olive oil, and paprika.
Mix well to coat all the vegetables.
- Pour the vegetables into a baking dish or your oven’s roasting pan, and bake them for 20 minutes.
- Then add the radish slices, mix well, and return to the oven for 10 minutes of additional cooking time.
Sauce and presentation
- While the vegetables are cooking, prepare the sauce. Mix together the yogurt, tahini, and lemon juice.
Season with salt and pepper. Taste and adjust the seasoning if necessary.
- Divide the sauce among the plates, scraping the pan well with a spatula so nothing goes to waste!
Spread the sauce across the plate using the spatula.
- Coarsely crush the walnuts in a mortar.
Once the vegetables are cooked, arrange them on each plate over the tahini sauce.
Sprinkle with crushed walnuts and chopped parsley, and serve immediately!