Where to buy 
Ingredients for 6-8 servings:
- 2 sweet potatoes, peeled
- 2 radishes or turnips, peeled
- 2 potatoes, peeled
- 2 fennels, peeled
- 2 red onions, peeled
For the marinade:
- 3 tablespoons fresh turmeric, grated
- 4 tablespoons lemon/lime juice
- 1/2 cup olive oil
- 5 cloves of garlic
- 1/2 teaspoon of dry chili, crushed
- Salt and pepper
For the sauce:
- 1 teaspoon fresh turmeric, grated
- 1 cup natural yogurt slightly tart
- 1 clove of garlic, crushed
- 1 teaspoon lemon/lime zest
- Salt and pepper
For serving:
A handful of fresh mint leaves
Method:
Chop the vegetables into about 5 cm pieces. Mix the marinade ingredients in a large bowl. Add the vegetables and stir until they are coated in the marinade.
Transfer to a baking dish, cover with aluminum foil and bake in an oven preheated to 200 degrees Celsius for about 30 minutes. Remove the foil and continue baking for about 15 minutes more until the vegetables are browned and softened and you can easily put a fork in them.
Mix the sauce ingredients and pour over the vegetables. Garnish with mint and serve.
Tip: the turmeric marinade (non-dairy) is also great for soaking a chicken before grilling.
The turmeric-yogurt sauce is also wonderful for fish.
Enjoy!
