Roast turnip, potato and garlic with harissa and orange

Francesca

Clem’s brief this week was an emphatic “SWEDES AND TURNIPS! So, first to swede: totally delish in a potato dauphinoise or boulangère – just alternate thinly sliced swede with each potato layer. Now for turnips. A mixture of chunked turnip and potato is great as the roots component of a spicy saag aloo, but for today’s recipe we’ve gone with Ottolenghi, drawing on seasonal orange from the box as well as trusty spuds and garlic. Serve with couscous.

Ingredients

  • 600g turnips, peeled and cut into 4cm wedges
  • 700g potatoes, peeled and cut into 4cm pieces
  • 1 whole head garlic, cloves separated and peeled
  • ½ tsp sweet paprika
  • 1 tsp caraway seeds
  • 1½ tbsp rose harissa (or normal harissa)
  • Shaved skin of 1 orange
  • 2 tbsp olive oil
  • Salt
  • 100g watercress
  • For the dressing:
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tsp fennel seeds, toasted and lightly crushed
  • 3 tbsp olive oil

Method

  1. Heat the oven to 200C/390F/gas mark 6.
  2. Bring a large pan of salted water to a boil, add the turnips, potatoes and garlic, and boil for six minutes. Drain, refresh under cold water and pat dry.
  3. Put the par-boiled veg in a large roasting tray and mix through the paprika, caraway, harissa, orange skin, oil and ¾ tsp salt. Roast for 40 mins, turning every 15 mins or so, until veg are cooked through and have taken on some colour. Remove, set aside for 10 mins to cool slightly.
  4. Make the dressing while the veg are roasting. Put the citrus juices in a small bowl with the fennel seeds and 1/4 tsp of salt, then slowly whisk in the oil until combined.
  5. To serve, spread half the veg on a large platter and layer half the watercress on top. Repeat with the remaining vegetables and watercress, drizzle the dressing over the top and serve warm.