You need a pizzelle iron to produce these delicate cookies, which resemble thin wafers. “Pizzelle Alle Nocciole” is how the Italians refer to them.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 4 cups chopped root vegetables, such as carrot, parsnip, sweet potato, turnip (1-inch chunks)
- 2 shallots, halved
- 4 teaspoons vegetable oil
- 1 clove garlic, chopped
- 1 pinch salt
- 1 pinch freshly ground pepper
- 1 ½ cups chopped zucchini (1-inch chunks)
- 1 cup cherry tomatoes, halved
- ½ (15 ounce) can lentils, drained and rinsed
- 1 packet Patak’s Tandoori Sauce for Two
- ½ cup cooked quinoa
- 1 tablespoon finely chopped fresh mint
Instructions
- Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9×9-inch baking dish.
- Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
- Stir in lentils, Patak’s Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
- Garnish with mint.
- Family of 4? Simply double the portions of all ingredients and use a full jar (400 ml) of Patak’s Tandoori Sauce.
Reviews
Deliciuos! I only had tandoori paste but added chicken broth to make a liquid and pour on top. I also broiled 3 boneless chicken breasts and add with squash and tomatoes. My family enjoyed it very much!
Delicious & nutritious!
I improvised a bit as I did not have the Patak’s sauce packets, but I had a pouch of madras lentils with tomatoes that I added to the baked vegetables. The dish turned out pretty good and easy to make. I used sweet potatoes, carrots and zucchini and added some onions.
I couldn’t find the Tandoori, so I made it with the Patek Korma Sauce. I used half green chili olive oil, and half Canola oil. I used purple turnips, carrots, red potatoes, sweet potatoes, and leeks as my root vegetables, and blackeye peas in place of lentils because I was not gonna spend $5 on a can of red lentils, and some of my UK friends would substitute blackeyes for lentils in their currys. I threw in a tsp of shaved fresh ginger root. Korma is a milder curry, but it was still outstanding.
I had a lot of root vegetables to use up so decided to make this recipe. It was a little hard to find the sauce but I had everything else on hand. Followed the instructions perfectly and added roast jalapeño for extra heat, and everything was nice and tender but the parsnips. Next time I’ll roast the parsnips alone first for an extra 10 minutes. The flavor was nice and me and the boyfriend both loved it served with naan. 5/5 will definitely make again.