The cashew cream is thick, creamy and savoury in flavour which complements the sweetness of the roasted veggies. Suitable for vegans too.
Ingredients
Roasted Baby Carrots and Parsnips
- 1 bunch of baby carrots (ends removed and scrubbed clean)
- 3 medium parsnips (cut into batons)
- 2 Tbsp pistachios (roughly chopped)
- Olive oil
- Salt and pepper
Cashew Cream
- 1/2 cup raw cashews
- 2-4 Tbsp of water
- 1 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 small clove of garlic (optional)
- Pinch of sea salt
Method
- Preheat the oven to 200 degrees, fan bake.
- Place the carrots and parsnips into a baking tray, drizzle over a generous amount of olive oil and season with salt and pepper. Pop in the oven to cook for 30-35 minutes until golden brown.
- Place pistachios into a separate tray or dish and pop in the oven, watch carefully as they will not take long to roast (about 5 minutes).
- Remove pistachios from the oven, let cool. Once cooled roughly chop and set aside.
- To make the cashew cream add all of the ingredients to a blender, start with 2 Tbsp of water first and then add additional water based on the consistency you desire. For this recipe we love it when it’s thick and creamy so it holds itself up against the vegetables. Pop in the fridge while the veggies are roasting, this helps thicken it up.
- Remove the cashew cream from the fridge, dollop onto the base of a plate and spread roughly. Place the roasted carrots and parsnips on top of the cashew cream and sprinkle with pistachios and season with sea salt and pepper.
Tips
Make extra cashew cream and store in an air tight jar for 5-7 days in the fridge.
Variations
Play around with serving this with roasted beetroot, sweet potatoes or any veggies you’ve got on hand.
