ROOT-VEGETABLE TACOS WITH LIME-CILANTRO CREAM

serves 4–6
2 sweet potatoes, peeled and chopped
4 parsnips, peeled and cut into
1⁄4-inch (6-mm) dice
2 Tbsp canola oil
1 Tbsp 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 jalapeño chile, halved lengthwise
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 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
1⁄2 tsp 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
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
purée. Season with salt and pepper. Transfer
to a small bowl. »—›
Top the lime-cilantro cream with cilantro.
Place 3 Tbsp of the root vegetables on each
tortilla, top with the salsa, and serve, passing
the lime-cilantro cream at the table.