Root Bake w/Lemon-Caper Mayo

Name: Root Bake w/Lemon-Caper Mayo
Ingredients: ¾ cup (180 g) lemon-caper mayo; ½ bunch parsley (1 oz | ½ cup | 30 g), stemmed, leaves left whole; 2 parsnips (about ½ lb | 230 g), cut into 1-inch (2.5-cm) pieces; 6 fingerling potatoes (about ½ lb | 230 g); 1 celery root (about 1 lb | 455 g), cut into 1-inch (2.5-cm) pieces; 4 carrots (about 1 lb | 455 g), cut into 1-inch (2.5-cm) pieces; 5 sunchokes (about 1 lb | 455 g), cut into 1-inch (2.5-cm) pieces

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

These root vegetables are my favorites, but you can use any old mix of random root veggies you have around.

Ingredients

5 sunchokes (about 1 lb | 455 g), cut into 1-inch (2.5-cm) pieces
4</

Side dish
Vegetarian
Gluten-free
Winter

Method

After roasting the vegetables, toss the roasted roots with the parsley and dollop the mayo over the whole thing.