Roasted Roots with Wasabi Aioli

A colorful and nutritious option for a side dish, or to enjoy by themselves!

  • Servings 2-4
  • 45
  • Easy

Recipe

Recipe brought to you by Chef Shelly Gilad from Shelly’s Humble Kitchen

Ingredients

For the roasted roots

  • 3 large Carrots (colorful is optional), sliced
  • 2 Leeks, white part only, sliced
  • 3-4 small Beets (colorful is optional), sliced
  • 1-2 medium kohlrabis, sliced 
  • 10 sage leaves
  • Olive Oil
  • Sea salt
  • Freshly ground Black Pepper

For the wasabi aioli

  • ½ cup Tahini butter
  • 1 tbsp. Vegan Mayonnaise 
  • 1-2 tsp. Wasabi paste (or powder mixed with water)
  • 2 sprigs Scallion, green part only, sliced
  • 1 Garlic Clove
  • 2 tbsp. Lemon Juice
  • 2 tbsp. Water

Garnish (optional)

  • Black sesame
  • Arugula

Directions

  1. Preheat the oven to 400°C/200°F. Put the roots and sage leaves in a large baking tray lined with baking paper. Drizzle olive oil, sprinkle salt and pepper, and roast for 25-30 minutes, until the roots are tender.
  2. Meanwhile make the wasabi aioli.
  3. Put all the aioli ingredients in a jar, measuring cup, or small blender. Using a hand blender blitz them into a smooth and creamy paste. Taste and correct seasoning, you’ll might need to add salt if you’re using a type of tahini that isn’t salted at all. Some Middle Eastern tahini butter is naturally salted. 
  4. To serve, put a spoonful of aioli on flat plates. Using the back of the spoon, spread the aioli, in circle movements into a ring. Put some roasted roots in the middle of the ring and garnish; sprinkle black sesame over and plant the arugula leaves in the paste.
  5. Enjoy!

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