Ingredients and Weight:
- Carrots (peeled and cut into 1/2-inch cubes): 1 pound
- Parsnips (peeled and cut into 1/2-inch cubes): 1 pound
- Rutabaga (peeled and cut into 1/2-inch cubes): 1 pound
- Olive oil: 2 tablespoons
- Salt and black pepper: to taste
For the Vegan Aioli:
- Cashews (soaked in hot water for 30 minutes): 1 cup
- Lemon juice: 2 tablespoons
- Olive oil: 1/4 cup
- Garlic (minced): 1 clove
- Salt and pepper: to taste
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Prepare the root vegetables: Preheat the air fryer to 400°F (200°C). Toss the carrots, parsnips, and rutabaga with olive oil, salt, and pepper.
- Air fry the root vegetables: Spread the root vegetables in an even layer in the air fryer basket. Cook for 20-25 minutes, or until tender and golden brown, shaking the basket halfway through the cooking time.
- Make the vegan aioli: Drain the soaked cashews and combine them with lemon juice, olive oil, garlic, salt, and pepper in a food processor or blender. Blend until smooth and creamy.
- Serve: Serve the air fryer root vegetables hot with the vegan aioli for dipping.
Nutritional Information:
- Calories: 400 (per serving)
- Fat: 20g
- Protein: 10g
- Carbohydrates: 50g
- Fiber: 10g
Dish Characteristics:
- Crispy and flavorful root vegetables
- Creamy and tangy vegan aioli
- American-friendly flavors
- Vegetarian, vegan, and gluten-free
User Comments:
- "These root vegetables were so delicious! The aioli was a perfect complement."
- "I love that this dish is healthy and flavorful. It's a great way to enjoy carrots."
- "This was a hit with my guests, both vegan and non-vegan."
Special Precautions and Tips:
- If you don't have an air fryer, you can roast the root vegetables in the oven at 425°F (220°C) for 30-35 minutes.
- Make sure the root vegetables are cut into uniform cubes so they cook evenly.
- Adjust the cooking time depending on the size of your root vegetables.
