Yogurt Marinade for Veg

  • 45 mins
  • Serves 4
  • Beginner


250ml Yeo Valley Natural Yogurt

2 large beetroot, golden and chioggia

1 medium celeriac

2 parsnips

3 carrots

Sprigs of rosemary and thyme

Wild garlic leaf

Salt and pepper


1. Pre heat your oven to 1800C.

2. Peel all of the vegetables (leaving the beetroot to last so that it does not discolour all the other vegetables) then cut them all into medium to large sized chunks (don’t worry about making them uniform in size) and place all the vegetables into a bowl. Add in the herbs and roughly chop in the wild garlic.

3. Add in the yogurt and season with salt and freshly ground pepper.

4. Place onto a non-stick baking tray and into the oven for 15 minutes. Remove from the oven and turn over so that they all cook evenly. Place back into the oven for a further 15 minutes until the vegetables are evenly cooked and tender.

Makes a wonderful accompaniment to a Sunday lunch… Enjoy!

Similar Recipes

Sliced Sourdough Loaf

Plain White Sourdough Bread

  • 45 mins
  • Serves 2
  • Vegetarian
Veggie Moussage made with Aubergine and baked in the oven

Veggie Moussaka

  • 1 hr 20 mins
  • Serves 6
  • Vegetarian

Roasted Pepper Risotto

  • 1 hr
  • Serves 4
  • Vegetarian

Keep up with everything happening in the valley...

...including upcoming events, recipes, competitions and more. Just pop your email address in below:

By signing up, you’re confirming that you’re over 18 and would like us to send you our newsletters and offers by email. Remember, we’ll never pass on your information (unless you’ve specifically asked us to). Check out our Privacy Policy for more info.

Find out more