- 1 parsnip, peeled and chopped
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 2 carrots, peeled and chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 300g turnip, swede or celeriac, chopped
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
- 4 garlic cloves, skin left on
- 1 tbsp rapeseed oil, plus ½ tsp
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- ¼ small bunch of sage, leaves picked, 4 whole, the rest finely chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 750ml vegetable stock
- grating of nutmeg
One of the most useful of spices for both sweet and savoury…
- 1½ tbsp fat-free yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
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.
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.
Divide between bowls. Serve with a swirl of yogurt and the crispy sage leaves.