Root vegetable medley

Root vegetable medleyOne of my favorites! Whenever I can get my hands on fresh rosemary I try to make this dish. The original recipe is from Cooking for Baby by Lisa Barnes. However, there are no sweet potatoes in Turkey and I haven’t really seen parsnips at the market either. So my version consists of potato, celery root, beets and carrots. But really, any combination of root vegetables would work. And Kristian loves picking up the little cubes with his hands and put them in his mouth.

– 1 medium potato
– 1 medium beet
– 1-2 medium carrots
– 1 medium celery root
– 2 tbsp extra-virgin olive oil
– 2 tsp fresh rosemary, minced
– 1/4 tsp salt
– 1/4 tsp pepper

Preheat oven to 200C. Peel and cut all the vegetables into small cubes. You should have an even distribution of vegetables. Mix olive oil, salt, pepper and rosemary (I usually use kitchen scissors to cut it into tiny pieces) in a small cup. Put vegetables in a ceramic or glass baking dish. Pour the oil mixture over vegetables and toss to coat. Cover with aluminum foil and roast until vegetables are tender, about an hour. Remove the foil about 10 minutes before the dish is done.

This entry was posted in Beets, Carrots, Celery root, Main course, Potatoes and tagged , , , , . Bookmark the permalink.

2 Responses to Root vegetable medley

  1. Tammy McLeod says:

    I love roasted root veggies and it sounds like your baby does too. Sometimes if I have leftovers, I puree them and pair with other things.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s