Root-Vegetable Tacos with Lime-Cilantro Cream | Williams Sonoma

Ingredients

• 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
• 1/2 tsp. salt
• 1/2 cup (4 oz./125 g) sour cream
• 1/4 cup (1/3 oz./10 g) finely chopped fresh cilantro, plus more<br>   for garnish
• Juice of 1 lime
• Salt and freshly ground pepper, to taste
• 6 tomatillos, husked and halved
• 1 jalapeño chili, halved lengthwise and seeded
• 1/4 cup (1/3 oz./10 g) fresh cilantro leaves
• 1/4 white onion, roughly chopped
• 1 garlic clove
• <br> 10 to 12 small corn tortillas, warmed