Root Vegetable Toss with Tarragon Yogurt Dressing

This recipe is an easy recipe to vary. Use your choice of root vegetables and then change the flavor of the yogurt dressing simply by using a different fresh herb. Basil or dill would be especially nice.

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Root Vegetable Toss with Tarragon Yogurt Dressing

  • Prep Time: 15 m
  • Cook Time: 25 m
  • Total Time: 40 m
  • Servings:
    4

Ingredients

  • ½ red onion chopped into large chunks
  • 2 carrots peeled and sliced on the bias
  • 1 parsnip peeled and sliced
  • 1 small turnip chopped into large chunks
  • 1/3 pound fingerling potatoes halved lengthwise
  • 2 cloves garlic halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • salt and freshly ground black pepper
Tarragon Yogurt Dressing
  • ½ cup plain yogurt
  • juice of ½ lemon
  • zest of 1 lemon
  • 1 tablespoon honey
  • 1 tablespoons chopped fresh tarragon plus more for garnish
  • ½ teaspoon olive oil
  • 1 tablespoon water
  • salt and freshly ground black pepper

Instructions

  1. Pre-heat the air fryer to 400ºF.
  2. Combine the red onion, carrots, parsnip, turnip, fingerling potatoes and garlic in a large bowl. Toss the vegetables with the olive oil and dried thyme and season with salt and freshly ground black pepper.
  3. Transfer the vegetables to the air fryer basket and air-fry at 400ºF for 20 to 25 minutes, shaking the basket several times during the cooking process.
  4. While the vegetables are cooking, make the yogurt dressing. Whisk the yogurt, lemon juice, lemon zest, honey, fresh tarragon, olive oil and water together in a bowl. Season with salt and freshly ground black pepper to taste.
  5. Transfer the vegetables to a serving platter. Drizzle the dressing over the top and garnish with sprigs of tarragon leaves.
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Comments (2)Post a Reply

  1. Please provide conventional oven instructions. A lot of people do not have an air fryer. I frequently find a recipe that sounds good, but the only instructions are for an air fryer.

    1. Hi Denise. I try to offer multiple instructions for many of my recipes, but some of them do specify a cooking appliance. For this recipe, you can roast the veggies in the oven at 450°F degrees for about 30 to 40 minutes.

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