Name: One-pan baked veggies with roast fennel and herby ricotta
Yield: Serves 4, or 6 as a side dish
Ingredients: 2 medium parsnips (about 300g), peeled and quartered lengthways; 3 medium beetroots (about 350g), peeled and cut into 6 wedges; 6 small turnips (about 300g), cut into 8 wedges; 1–2 baby fennel bulbs (about 400g), trimmed, cut lengthways into 1cm (½ in) slices, reserving fronds for garnish; ½ celeriac (about 270g), peeled and cut into 3 cm (1¼ in) chunks; 6 garlic cloves, peeled; 3 medium carrots (about 450g), cut into 3 cm (1¼ in) lengths; 2 tbsp coriander seeds; ¾ tsp sea salt; freshly ground black pepper, to taste; 50 g (½ cup) fennel seeds; 60 ml (¼ cup) olive oil; 2 tbsp white peppercorns; 1½ tbsp sea salt; 225 g (1 cup) homemade whole-milk ricotta; 4 tbsp chives, chopped; 4 tbsp basil, chopped; 2 tsp grated lemon zest, plus extra for topping; big pinch of sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

Though the method may be simple, there’s plenty going on in this dish – everything you need is perfectly balanced with the creamy lemon-zest ricotta and the sweet aniseed of fennel taking centre stage.

The beauty of this is that you can eat with the seasons. Roasted veggies are often served as an autumn or winter warmer, so you’ll find a selection of seasonal root veg in the recipe; however, adapt it with whatever you find, such as swede and Brussels sprouts. As the weather warms up