Recipe Instructions:
Ingredients
1 parsnip, peeled and chopped
2 carrots, peeled and chopped
300g turnip, swede or celeriac, chopped
4 garlic cloves, skin left on
1 tbsp rapeseed oil, plus ½ tsp
1 tsp maple syrup
¼ small bunch of sage, leaves picked, 4 whole, the rest finely chopped
750ml vegetable stock
grating of nutmeg
1½ tbsp fat-free yogurt
Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Toss the root vegetables and garlic with 1 tbsp oil and season. Tip onto a baking tray and roast for 30 mins until tender. Toss with the maple syrup and the chopped sage, then roast for another 10 mins until golden and glazed. Brush the whole sage leaves with ½ tsp oil and add to the baking tray in the last 3-4 mins to crisp up, then remove and set aside.
STEP 2
Scrape the vegetables into a pan, squeeze the garlic out of the skins, discarding the papery shells, and add with the stock, then blend with a stick blender until very smooth and creamy. Bring to a simmer and season with salt, pepper and nutmeg.
STEP 3
Divide between bowls. Serve with a swirl of yogurt and the crispy sage leaves.
