Turmeric baked vegetable wafers with sesame and yoghurt
Serves 4
1 small taro
1 orange kumara
1 carrot
1 beetroot
3 tsps turmeric, approximately
Salt
Light olive or grapeseed oil
1 cup plain yoghurt
2 tsps finely chopped mint
3 tsps toasted sesame seeds
1 Preheat oven to 200C. Peel the taro thoroughly with a knife. Peel the kumara, carrot and beetroot. Note - it is a good idea to wear gloves to both peel the beetroot and when using the turmeric to avoid staining your hands.
2 Line trays with baking paper. Using a peeler, peel each vegetable into strips and put into separate bowls.
3 Sprinkle turmeric over each, add salt and enough oil to lightly coat the vegetables as you toss gently with your hands.
4 Lay the vegetables separately on trays and cook for approximately 20-30 minutes. Some vegetables will take longer than others depending on the starch versus water content. You need to check and turn if necessary. Cook until crispy.
5 Combine the yoghurt, mint, sesame seeds and salt to taste to make a dipping sauce to serve with the vegetables.
<i>Amanda Laird:</i> Turmeric baked vegetable wafers with sesame and yoghurt
Photo / Babiche Martens
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