Root-Vegetable Tacos with Lime-Cilantro Cream
Root vegetables make this vegetarian main dish hearty and original. Adjust the amount of chili powder based on how much heat you want. In the summer months, substitute grilled seasonal vegetables that have marinated in the spice mixture for the root vegetables. Serve with a pot of beans on the side and ice-cold Mexican beer.
Ingredients:
- 2 sweet potatoes, peeled and chopped
- 4 parsnips, peeled and cut into 1/4-inch (6-mm) dice
- 2 Tbs. canola oil
- 1 Tbs. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. chili powder
- 1/2 tsp. salt
For the lime-cilantro cream:
- 1/2 cup (4 oz./125 g) sour cream
- 1/4 cup (1/3 oz./10 g) finely chopped fresh cilantro, plus more
for garnish - Juice of 1 lime
- Salt and freshly ground pepper, to taste
For the tomatillo salsa:
- 6 tomatillos, husked and halved
- 1 jalapeño chili, halved lengthwise and seeded
- 1/4 cup (1/3 oz./10 g) fresh cilantro leaves
- 1/4 white onion, roughly chopped
- 1 garlic clove
- Salt and freshly ground pepper, to taste
10 to 12 small corn tortillas, warmed
Directions:
Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.
Put the sweet potatoes and parsnips in a bowl. Add the oil, cumin, coriander, chili powder and salt and stir to coat the vegetables. Transfer to the prepared baking sheet and spread the vegetables in a single layer. Roast, stirring once, until the vegetables are caramelized, about 20 minutes.
Meanwhile, make the lime-cilantro cream: In a small bowl, stir together the sour cream, the 1/4 cup cilantro and the lime juice. Season with salt and pepper.
To make the tomatillo salsa, preheat a broiler. Arrange the tomatillos and jalapeño, cut side down, on a baking sheet. Broil until charred, about 7 minutes. Let cool briefly. Place the tomatillos, jalapeño, cilantro, onion and garlic in a blender and puree. Season with salt and pepper. Transfer to a small bowl.
Garnish the lime-cilantro cream with cilantro. Place 3 Tbs. of the root vegetables on each tortilla, top with the salsa and serve immediately, passing the lime-cilantro cream at the table. Serves 4 to 6.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).
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