We’ve tried two dishes from Yotam Ottolenghi’s Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi (2010), including the roasted parsnips and sweet potatoes pictured above. I love the halved garlic heads roasted into pure goodness in this recipe. If I make this again, I’ll be sure throw in another head (or two) of garlic. After roasting, we tossed the vegetables with a vinaigrette of extra-virgin olive oil, lemon juice, maple syrup, and Dijon mustard.
I’ve had Ottolenghi and Tamimi’s Jerusalem: A Cookbook for about two and a half years, and I can’t wait to begin working my way through Plenty—a name I absolutely love for a cookbook featuring plant-based food.
The second dish we attempted is this broccoli with brown rice noodles slathered with a lovely green curry sauce. After making the paste shown below, we simmered it with some red onion, coconut milk, unrefined coconut sugar, and lemon balm leaves (as a substitute for the kaffir lime leaves).
With these two down, we have only 126 more of Ottolenghi’s recipes to go. 🙂