About the Recipe
This recipe uses, among other things, parsnip and louts root. The former is a much under-rated vegetable and the latter, if you've never eaten it, is a great, crunchy root that can be boiled, simmered or roasted. The rich mayo and tahini dressing makes this a substantial meal which you can eat as a standalone lunch, dinner or supper. I use Kewpie brand Japanese mayo but if you can't find that, any light mayo brand will make a decent substitute.
Ingredients
90g carrot
90g parsnip
90g sweet potatoes
100g green beans
80g lotus root*
8 baby tomatoes
3 tbsp Kewpie mayonnaise
2 tbsp tahini/sesame paste
1 tbsp rice vinegar
2 tsp soy sauce
1-2 tsp lemon juice
* you can use fresh or vacuum packed lotus root - you may need to slice it if you buy a whole root
Preparation
peel & cut the sweet potato, parsnip & carrot into bite sized pieces
cut the lotus root slices into quarters (you will have to cut the lotus root into slices first if you buy a whole root)
cut the green beans into four pieces
to make the dressing:
mix the mayonnaise & tahini / sesame paste together & mix
add the vinegar, soy sauce & lemon juice and mix again
now back to the root vegetables:
put the sweet potatoes, parsnip, carrot & lotus roots into a saucepan and cover with water. bring to the boil and cook for 5 mins with the lid on
add the green beans to the pan and cook for a further 3 mins, before draining
put the cooked vegetables and tomatoes in a bowl, add & mix the mayo-sesame dressing and mis gently
serve as a side dish (this salad has a rich flavour) or as a lunch salad