Roasted endives, onions and sweet potatoes

Ingredients

• 4 small endives
• 2 medium sweet potatoes
• 2 large red onions or roscoff type, peeled
• 1 teaspoon(s) ground coriander
• 3 tablespoon(s) of olive oil

For the herb cream

• 1 small bunch of chervil
• 6 sprigs of coriander
• 6 sprigs of parsley
• 1 small bunch of chives
• 250 g of mascarpone
• 1 teaspoon(s) of fine mustard

• the juice and grated zest of

• 1/2 organic lemon
• 1 teaspoon(s) of maple syrup

Preparation

1. Preheat the oven to 180°C (th. 6).

2. Wash the endives. Using the tip of a knife, cut the base by turning to remove a conical piece from the inside – this is what brings bitterness when cooking.

3. Peel the sweet potatoes and cut them in half lengthwise.

4. Cut the onions into quarters.

5. Mix everything in a salad bowl with the ground coriander and olive oil. Salt, pepper. Arrange these ingredients in a dish and bake for 30 min.

6. Prepare the cream: finely chop all the herbs. Mix them with the mascarpone, mustard, lemon juice and zest and maple syrup. Salt, pepper.

7. Spread this cream at the bottom of a large serving dish. Arrange the vegetables on top and serve immediately.