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Baked Vegetables with Creamy Tahini Sauce

The recipe for baked vegetables with creamy tahini sauce offered by Loulou kitchen is a true ode to simple and comforting flavors. This homemade preparation showcases delicately roasted seasonal vegetables, which reveal all their sweetness and intensity after a stint in the oven. The creamy and fragrant tahini sauce, inspired by Mediterranean cuisine, is ideal for a healthy and flavorful meal. The baked vegetables can be enjoyed both hot and at room temperature, making them a versatile option for dinner, brunch, or even a buffet. You can accompany them with pita bread or a green salad for a balanced and complete menu. Thanks to mon-marché.fr, select fresh and quality vegetables as well as tahini to make this recipe under the best conditions. For optimal storage, the roasted vegetables can be kept in an airtight container in the refrigerator for up to two days, with the sauce on the side. Discover this homemade preparation and treat yourself to a moment of healthy and authentic indulgence. Elevate your culinary experience with mon-marché.fr. mon-marché.fr goes far beyond simple recipes. We are your privileged partner for an enriched culinary experience, offering the convenience of home delivery of over 2000 Grand Frais products. Whether it's a dinner with friends or a family meal, we deliver to Paris and its surroundings the freshness and quality you deserve, directly to your door. Transform every occasion into a memorable gastronomic moment.

Public
Course: Side dish
Preparation time: 15 minutes
Cooking time: 40 minutes
Energy: 235 kcal / serving

Instructions

  • 1.   Peel your purple carrots, raw yellow beets, parsnips, and rutabagas, then cut them into pieces. Make sure the thickness of the vegetables is uniform to ensure even and perfect cooking.
  • 2.   In a bowl, prepare the marinade by mixing 3 tablespoons of olive oil, 1 tablespoon of acacia honey, turmeric, and dried parsley.
  • 3.   Mix the marinade with all your vegetables, incorporating a crushed garlic clove. Then, arrange the mixture on a baking sheet suitable for the oven. Bake for 40 minutes at 180°C in convection mode.
  • 4.   In a bowl, mix the yogurt with the sesame paste, the juice of half a lemon, and two tablespoons of hot water to obtain a creamy sauce. Season to taste with a pinch of salt and pepper, then mix until the texture is perfectly homogeneous.
  • 5.   In a large dish, start by spreading a generous layer of sauce. Then, place your roasted vegetables on top. For a touch of indulgence, add some caper flowers, a tablespoon of honey, and sprinkle with freshly chopped parsley.

Ingredients for servings

  • 1 rutabaga
  • 2 parsnips
  • 1 raw red beet
  • 2 old carrot
  • 3 tablespoon of olive oil
  • 2 tablespoon of acacia honey
  • 1 teaspoon of parsley mixture
  • 1 garlic clove
  • 1 tablespoon of turmeric powder
  • 4 tablespoon of fat-free white cheese
  • 1 tablespoon of tahini (sesame paste)
  • 1 tablespoon of lemon juice
  • 15 g of caper
  • 1 bunch of chopped parsley
  • 2 tablespoon of hot water
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    235 kcal
    12 %
  • Fat
    12,9 g
    18 %
  • of which saturated
    1,98 g
    10 %
  • Carbohydrates
    22,1 g
    9 %
  • of which sugar
    11,84 g
    13 %
  • Protein
    5,37 g
    11 %
  • Fibers
    8,78 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference