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I found a few recipes of Yotam Ottolenghi’s published in The Guardian which looked interesting, so thought I would put them up here for everyone.
Roast turnip, potato and garlic with harissa and orange
The natural mellow bitterness of turnips is a wonderful base on which sweet, fruity and spicy flavours can shine. Serve with couscous for a light supper. Serves four.
Ingredients
1kg turnips, peeled and cut into 4cm wedges (880g net weight)
500g waxy potatoes, peeled and cut into 4cm pieces
1 whole head garlic, cloves separated and peeled
½ tsp sweet paprika
1 tsp caraway seeds
1½ tbsp rose harissa (or normal harissa)
Shaved skin of 1 orange
2 tbsp olive oil
Salt
100g watercress

For the dressing
2 tbsp orange juice
1 tbsp lemon juice
2 tsp fennel seeds, toasted and lightly crushed
3 tbsp olive oil
Method
Heat the oven to 200C/390F/gas mark 6. Bring a large pan of salted water to a boil, add the turnips, potatoes and garlic, and boil for six minutes. Drain, refresh under cold water and pat dry.
Put the par-bolied veg in a large roasting tray and mix through the paprika, caraway, harissa, orange skin, oil and three-quarters of a teaspoon of salt. Roast for 40 minutes, turning every 15 minutes or so, until the vegetables are cooked through and have taken on some colour. Remove and set aside for 10 minutes, to cool slightly.
While the vegetables are roasting, make the dressing. Put the citrus juices in a small bowl with the fennel seeds and a quarter-teaspoon of salt, then slowly whisk in the oil until combined.
To serve, spread half the vegetables on a large platter and layer half the watercress on top. Repeat with the remaining vegetables and watercress, drizzle the dressing over the top and serve warm.
Roast turnip, potato and garlic with harissa and orange
The natural mellow bitterness of turnips is a wonderful base on which sweet, fruity and spicy flavours can shine. Serve with couscous for a light supper. Serves four.
Ingredients
1kg turnips, peeled and cut into 4cm wedges (880g net weight)
500g waxy potatoes, peeled and cut into 4cm pieces
1 whole head garlic, cloves separated and peeled
½ tsp sweet paprika
1 tsp caraway seeds
1½ tbsp rose harissa (or normal harissa)
Shaved skin of 1 orange
2 tbsp olive oil
Salt
100g watercress

For the dressing
2 tbsp orange juice
1 tbsp lemon juice
2 tsp fennel seeds, toasted and lightly crushed
3 tbsp olive oil
Method
Heat the oven to 200C/390F/gas mark 6. Bring a large pan of salted water to a boil, add the turnips, potatoes and garlic, and boil for six minutes. Drain, refresh under cold water and pat dry.
Put the par-bolied veg in a large roasting tray and mix through the paprika, caraway, harissa, orange skin, oil and three-quarters of a teaspoon of salt. Roast for 40 minutes, turning every 15 minutes or so, until the vegetables are cooked through and have taken on some colour. Remove and set aside for 10 minutes, to cool slightly.
While the vegetables are roasting, make the dressing. Put the citrus juices in a small bowl with the fennel seeds and a quarter-teaspoon of salt, then slowly whisk in the oil until combined.
To serve, spread half the vegetables on a large platter and layer half the watercress on top. Repeat with the remaining vegetables and watercress, drizzle the dressing over the top and serve warm.
