Root-Vegetable Tacos with Lime-Cilantro Cream

Cook, Meat-Free Mains, Recipes, Vegetarian, Weeknight Dinner

Root-Vegetable Tacos with Lime-Cilantro Cream

Here’s a creative way to enjoy fall’s sweet potatoes and parsnips. Roasted and tucked into corn tortillas, the roots make a hearty and original vegetarian main dish, and a topping of tomatillo salsa adds a spicy kick. Serve with a side of beans to make it a meal.

 

Root-Vegetable Tacos with Lime-Cilantro Cream

 

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

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

 

For the tomatillo salsa:

6 tomatillos, husked and halved

1 jalapeno chile, halved lengthwise and and seeded

1/4 cup (1/3 oz./10 g.) fresh cilantro leaves

1/4 white onion, roughly chopped

1 clove garlic

Salt and freshly ground pepper

 

10-12 small corn tortillas, warmed

 

Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper. Put the sweet potatoes and parsnips in a bowl. Add the oil, cumin, coriander, chili powder and 1/2 teaspoon salt. Transfer the vegetables to the prepared sheet and spread in a single layer. Roast, stirring once, until the vegetables are caramelized, about 20 minutes.

 

Meanwhile, to make the lime-cilantro cream, in a small bowl, stir together the sour cream, cilantro and lime juice. Season with salt and pepper.

 

To make the tomatillo salsa, preheat the broiler. Arrange the tomatillos and the jalapeno cut side down on a baking sheet. Broil until charred, about 7 minutes. Let cool briefly. Place the tomatillos, jalapeno, cilantro, onion and garlic in a blender and puree. Season with salt and pepper. Transfer to a small bowl.

 

Top the lime-cilantro cream with cilantro. Place 3 tablespoons of the root vegetables on each tortilla, top with the salsa, and serve, passing the lime-cilantro cream at the table. Serves 4-6.

 


Williams-Sonoma Vegetable of The Day Cookbook
Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.

6 comments about “Root-Vegetable Tacos with Lime-Cilantro Cream

  1. Mindy

    I made roasted veggie enchiladas this summer that were beyond amazing, so I’m all over these. Parsnips are one of my all-time faves, so I’m anxious to whip this up.

    Reply
  2. EyeCandyPopper

    I’m always on the hunt for vegan/vegetarian dish inspiration, and this looks simple yet delicious and fresh. I love it! I’ll have to give it a try.

    Reply
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