Roasted turnips with red onion, lentils and wasabi aioli from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 478) by Hetty Lui McKinnon

  • wasabi powder
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  • green onions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute canned chickpeas or black lentils for brown lentils; salad leaves for spinach; wasabi paste for wasabi powder; and potatoes, swedes, or beetroots for Hakurei turnips.

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Notes about this recipe

  • Eat Your Books

    Can substitute canned chickpeas or black lentils for brown lentils; salad leaves for spinach; wasabi paste for wasabi powder; and potatoes, swedes, or beetroots for Hakurei turnips.

  • rmardel on June 12, 2025

    This is utterly fabulous! The sweetness of the roasted turnips and red onion plays very nicely with the wasabi mayonnaise and the meatiness of the lentils. Will definitely make again.

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