Greetings Radix community!
JoshC here with Radix Eats 01!
In the Radix Eats series, the recipes will be aimed at people who like to cook at home and try new things, you'll find no lobster ravioli, beef wellingtons, or dishes that require 4 hours+ of prepping here. I want people to enjoy themselves and relax and get used to cooking great food. So you'll find simple, healthy, yet delicious recipes for you to stock your fridges and freezers with and hopefully gain some new skills along the way!
With that in mind and without further ado, the time is nigh for the Radix Eats series to kick off, and what better way to kick it off than with a dish featuring roasted Radix (root) vegetables! Here is my take on an Indian-style wrap! (My sincerest apologies to any Indian people tuning in, it's very unlikely you'll find anything like this in India...)
However, this is an ultimate crowd-pleaser and a fantastic way to get veg into fussy eaters! It's also incredibly versatile, if you don't have access to a certain root vegetable, simply try another. This dish would work with roasted beetroot, squash, and Jerusalem artichokes just as well as it does with the ingredients below.
Serves 6+.
Ingredients:
2 large carrots
2 large parsnips
8 baby potatoes
1 large red onion
1 yellow bell pepper
1 red bell pepper
1 400g tin of butter beans OR chickpeas OR 1 stripped roast chicken
1 pack of tortilla wraps
1 bunch of fresh coriander (cilantro)
Most who eat chicken know how to strip one, but in case you don't, here's a handy video guide!
Dressing:
500ml plain yogurt
250ml mayonnaise
30ml apple/pear concentrate (the thick syrupy kind, if you can't find any use honey or agave syrup)
2 tbsp mild curry powder
1 tbsp hot curry powder
1 tbsp garam masala
1 tsp paprika
1 tsp salt
½ tsp pepper
1 tbsp garlic puree.
Method:
Preheat oven to 180°
1. Chop vegetables as shown and get them into baking trays, baby potatoes can be cut into quarters and added in with the carrots & parsnips. Be sure to season them well with salt and pepper, and massage them with your preferred cooking oil, I use rapeseed.
If using chicken, best get that roasting now too, or have one cooked in advance!
2. While the veg is cooking, get a frying pan on the hob with a generous glug of oil and start frying your garlic puree. After about 3 minutes, add in your spice mix, fry for a further 1 minute to release all those flavors into the oil. You should end up with something like this:
4. Combine the spicey garlic mixture with the mayonnaise, yogurt, apple concentrate, salt, and pepper. Mix well and taste for seasoning, you now have the wrap dressing!
5. Combine your seasoned cooked vegetables and the beans/chicken.
6. Now, separating as much as you think you'll eat into a fresh baking tray, spoon on your wrap dressing and mix thoroughly until ingredients are covered. Place in preheated oven for around 10 minutes.
7. Chop fresh coriander and preheat wraps in a dry pan for about 30 seconds.
8. Spoon in hot fillings to the wraps, adding coriander, and wrap it up as you would a tortilla!
Voila!
Serve with a light green salad and you're done.
This last picture doesn't do any justice to how delicious it is, damned unphotogenic parsnips!
The dressing lasts for 10 days in the fridge, and the roasted veggies will last 5, so fill up those fridges and eat well!
Pro tip: If you are cooking along in the Radix Eats series, you'll be using A LOT of pureéd garlic, I do mine all in advance. Peel 3-4 heads of garlic and put it into your food processor, covering the cloves in cooking oil. Blend and keep in the fridge in an airtight container. It lasts for ages and you'll thank yourself later! If you don't have a food processor you can blend it with a soup blender/spice blender, etc. Just make sure it's covered in oil!
Hope you enjoy it, and see you next week!
To your health!
JoshC.