Roasted Roots & Peanut Sauce

Name: Roasted Roots & Peanut Sauce
Yield: Makes 2 portions
Cuisine: Indonesian
Ingredients: olive oil, for drizzling; 1 large potato, peeled; 100 g (3½ oz) watercress; 125 g (4 oz/¾ cup) unsalted roasted peanuts; 1 parsnip, peeled; ¼ chilli, chopped; hemp hearts; 1 spring onion (scallion), sliced; 1 carrot; ½ celeriac (celery root), peeled; peanuts; sesame seeds; 2.5 cm (1 in) piece of ginger root, chopped; 1 onion, peeled; 1 tablespoon tamari

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This dish is so good. I always enjoy a good peanut sauce and this is a super-lovely version I learnt in Bali, which can be used for so many different meals.

Ingredients

1 carrot
½ celeriac (celery root), peeled
1 large potato, peeled

Asia
Indonesia
Savoury
Vegan
Gluten-free
South East Asia

Method

Prepare all the veggies by slicing them lengthways.

Put all the peanut sauce ingredients in a blender with 120 ml (4 fl oz/½