Roasted Roots with Wasabi Aioli

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!

For more vegan recipes, click here!