TURMERIC BAKED VEGETABLE WAFERS WITH SESAME AND YOGHURTServes 4
1 small taro 1 orange kumara 1 carrot 1 beetroot 3 tsps turmeric, approximately Salt Light olive or grapeseed oil 1 cup plain yoghurt 2 tsps finely chopped mint 3 tsps toasted sesame seeds
1. Preheat oven to 200C. Peel the taro thoroughly with a knife. Peel the kumara, carrot and beetroot. Note — it is a good idea to wear gloves to both peel the beetroot and when using the turmeric to avoid staining your hands.
2. Line trays with baking paper. Using a peeler, peel each vegetable into strips and put into separate bowls.
3. Sprinkle turmeric over each, add salt and enough oil to lightly coat the vegetables as you toss gently with your hands.
4. Lay the vegetables separately on trays and cook for approximately 20-30 minutes. Some vegetables will take longer than others depending on the starch versus water content. You need to check and turn if necessary. Cook until crispy.
5. Combine the yoghurt, mint, sesame seeds and salt to taste to make a dipping sauce to serve with the vegetables.
