Jessica Hammonds from the Moveable Feast Supper Club shares her recipe for this vegetable dish
Jessica Hammonds makes a vegetable salad and talks about the Moveable Feast Supper Club.
1 large turnip, cubed (2 cups)
1/2 red onion, diced (1/2 cup)
2 large carrots, sliced (1 cup)
1 large sweet potato, cubed (2 cups)
1 small bulb fennel, chopped (1 cup)
4 Tablespoons balsamic vinegar
salt and pepper to taste
1/2 cup toasted pumpkin seeds
1 cup Mayonnaise
4 oz. Evolutionary Farms Sneaky Heat Ghost Pepper Mustard (or other spicy mustard)
Heat oven to 400. On a large sheet pan covered in parchment paper, toss vegetables with balsamic vinegar, salt, and pepper. Cover with foil, and bake 45-60 minutes or until vegetables are fully cooked and tender, stirring occasionally. While vegetables cook, blend together mayonnaise and mustard. Place cooked vegetables in a serving dish, top with a drizzle of aioli and toasted pumpkin seeds. Serves about 6.
Presented by: Jessica Hammonds
Air Date: November 13, 2013