Roasted Winter Root Vegetables with Salsa Verde Recipe

Name: Roasted Winter Root Vegetables with Salsa Verde Recipe
Yield: 6
Ingredients: 2 small parsnips, halved lengthways; 1/2 bunch orange and purple carrots, halved lengthways; 1 celeriac, cut into bite size pieces; 2 purple sweet potato, cut into bite size pieces; 2 small fennel, chopped into 1cm slices; 2 tbspn Maggie Beer Extra Virgin Olive Oil; 2 cloves garlic, finely chopped; Sea salt and freshly cracked black pepper, to season; 1 tbspn fresh thyme, finely chopped; 1/3 cup (80ml) Maggie Beer Verjuice; [HEADING]Salsa Verde[/HEADING]; 4 anchovy fillets; 1 tspn capers, rinsed & drained; 1 tspn Dijon mustard; 2 cloves garlic; 1/2 cup (125ml) Maggie Beer Extra Virgin Olive Oil; 1/2 cup flat leaf parsley chopped; 1/4 cup basil leaves; 1/4 cup mint leaves; 1/4 cup sorrel leaves; 1 tbspn Maggie Beer Verjuice; Sea salt and freshly cracked black pepper, to season

Winter is the time for roasted root veggies and this dish brings out a new world of flavour with a homemade Salsa Verde and a splash of Verjuice.

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