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