for 4 person

Winter vegetables

300 g	carrot, quartered lengthwise
300 g	sweet potato, cut in half lengthways and then into slices
300 g	raw beetroot, cut into sixths
300 g	parsley root, diagonally sliced
½ bunch	thyme
2 tbsp	olive oil
1 tsp	salt

Dressing

1 tbsp	coarse-grain mustard
2 tbsp	lemon juice
2 tbsp	olive oil
100 g	sour single cream
2 tbsp	sage, finely chopped
¼ tsp	salt
a little	pepper

Rice

250 g	whole-grain rice (e.g. jasmine and wholegrain rice mix)
1 sprig	sage
	salted water, boiling
60 g	rocket

How it's done

Winter vegetables

Mix the vegetables with the thyme, oil and salt, transfer to a baking tray lined with baking paper.

To bake

For approx. 60 mins. in the centre of an oven preheated to 200°C.

Dressing

Combine the mustard and the remaining ingredients with a little pepper.

Rice

Boil the rice with the sage in salted water for approx. 25 mins. until al dente, drain. Remove the sage. Mix the rice with half of the sauce, serve in bowls, place the vegetables and the rocket on top, drizzle over the rest of the sauce.

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