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Root Vegetable Toss with Tarragon Yogurt Dressing

The Blue Jean Chef, Meredith Laurence
  • minutes
  • Serves 2

INGREDIENTS

2

Carrots

1/3 lb

Fingerling potatoes

2 cloves

Garlic

1/2

Lemon, juice of

1

Lemon, zest of

1

Parsnip

1/2

Red onion

1 tbsp

Tarragon, fresh

1 tsp

Thyme, dried

1

Turnip, small

1 tbsp

Honey

2

Salt and freshly ground black pepper

2 1/4 tbsp

Olive oil

1/2 cup

Yogurt, plain

1 tbsp

Water