Creamy Lemon Dill Dressing

Roasted Fingerling Potatoes, Parsnips and Onion with Lentils in a Creamy Lemon Dill Dressing


⁣680g fingerling potatoes, cut into small rounds⁣
⁣180g cooked lentils ⁣
⁣4 parsnips, peeled and chopped⁣
⁣1 red onion, sliced⁣
⁣2-3 tbsp salted vegan butter ⁣
⁣1/4 cup fresh dill, chopped⁣
⁣3 cloves garlic, minced⁣
⁣1 lemon, juiced⁣
⁣salt + pepper, to taste⁣

⁣The dressing:

⁣4 tbsp plain vegan cream⁣
⁣1 clove garlic, minced⁣
⁣2 tbsp fresh lemon juice⁣
⁣1 tbsp fresh dill, chopped⁣
⁣2-4 tbsp water to thin ⁣
⁣a pinch of salt + pepper⁣


⁣1. Combine dressing ingredients in a small bowl. Stir until smooth, adding more water or oil to thin (just a little at a time). Set aside. ⁣
2. In a large cast iron pan, heat vegan butter and cook/season onions on the stove top for a few minutes until partially cooked. ⁣
3. Toss in potatoes and parsnips. Stir to coat in vegan butter and season with salt and pepper. ⁣
⁣⁣4. Transfer to the oven and roast at 400 degrees for 45 minutes, toss halfway. Everything should be cooked and golden. I cut my potatoes into small rounds so they would cook faster. You can always boil them for 4-5 minutes before roasting, if you want larger potatoes. ⁣
⁣⁣5. Toss in chopped dill, lemon juice and garlic and stir to combine. ⁣
⁣⁣6. Serve on a bed of warm lentils and drizzle with lemon dill dressing.