Roasted roots with pistachio butter
A super simple barbecue or oven baked recipe for smokey roasted roots with pistachio butter, that will make an impressive side for winter.
Equipment
- barbecue you can also make this in the oven
- coals if using the barbecue, I like coconut coals
- oak or beech wood if using the barbecue, for smoking
- Food processor one of those ones with a funnel that allows you to add things while it's still running
Ingredients
- 3 medium carrots quartered lengthways
- 2 medium parsnips peeled and quartered lengthways
- 5 small beetroots peeled and cut into 3cm/ 1 1/4" wedges
- neutral oil I use sunflower
- 1/3 c - 150 g shelled unsalted pistachios about double if buying unshelled
- 1/3 c cold water
- 2 T lime juice about 2 limes worth
- 2 T olive oil plus extra to serve
- sea salt to taste
Instructions
- Place the vegetables on a roasting tray and combine with a splash of neutral oil and some salt and mix together.
To cook on the barbecue
- Prepare a barbecue for indirect cooking over medium heat, i.e. after the fire has died down and the coals have started to smoulder, move the coals over to one side of the barbecue.
- Add a chunk of wood directly on top of the lit coals and wait for it to smoulder.
- Place the tray of vegetables on the grill on the opposite side of the coals and wood. Open the vents by a quarter and cook for 1 hour, turning the tray around and mixing the vegetables once or twice during this time.
To cook indoors
- Preheat the oven to 180° C - 350° F
- Place the tray in the hot oven and cook for 1 hour, turning the tray halfway through, until the vegetables are tender.
To make the pistachio butter
- Place 1/3 c - 150 g of shelled unsalted pistachios in a food processor and blend them as fine as possible. With the motor running, gradually add in the 1/3 c of cold water, 2 T of lime juice and a generous pinch of salt. Now, with the motor still running, gradually add 2 T of olive oil. Taste and add more lime juice or salt if you like.
- Spread the pistachio butter on a large plate and top with the roasted vegetables, adding a final drizzle of olive oil and some nice crunchy salt.
Notes
- Obviously, if making this in the oven rather than on the barbecue, you won't get the smokey flavor.
- I also added a quartered fennel, which was pretty delicious with the pistachio butter as well.
- The pistachio butter keeps well for 2-3 days in an airtight container in the fridge.