Name: Root “Fire” with Béarnaise Yoghurt
Yield: Serves 8
Ingredients: 1 tbsp tarragon mustard; ½ cup vegetable oil; 1 tbsp onion, grated; 2 tbsp tarragon vinegar; 2 egg yolks; 1 tsp dried tarragon (or 2 tbsp chopped fresh if you can get it!); 1 red medium sweet potato; ½ butternut (350 g); 2 medium cooked beetroots; salt and white pepper to taste; 3 turnips, scrubbed; 3 parsnips, peeled; 1 cup full-cream yoghurt; 3 medium carrots (jewelled ones are quite spectacular), scrubbed or peeled; 1 cup cooked lentils, flavoured with 1 tbsp olive oil, flaked salt and black pepper; 4 tbsp vegetable oil

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

When Judy Badenhorst, one of the grande dames of the South African food scene, came to my shop for the first time, I felt as though the South African Alice Waters herself had come to visit! Judy began the beloved Old Cape Farmstall – that epicentre of reliably amazing foodstuffs – deep in the ’80s when we South Africans, in apartheid isolation, knew little of ciabatta or balsamic vinegar, celeriac, whole artichokes or tarragon vinegar! I want to honour her zest for life, an