Root Vegetable Bake
1. Use a mix of root vegetables that take about the same time to cook, such as potatoes, parsnips, carrots, turnips, beetroot, celeriac, fennel, sweet potato and onions – whatever you have available
2. Cut into large chunks or slices, much the same size, and place in an ovenproof, flat-bottomed dish that has been well spread with olive oil. You can mix the vegies up or place them in groups.
3. Sprinkle over finely diced garlic, more olive oil, salt and pepper, and a couple of tablespoons of water, and cover with foil.
4. Bake in a medium to hot oven for 40–60 minutes. Remove foil and bake for a further 10–15 minutes to crisp up and brown the top.
Note: This is a great way to use up rather sad-looking vegetables found in the bottom of the fridge. A simple dish of potatoes, onions and garlic treated in the same way is made even more delicious by the addition of grated cheese or a mix of cheese and bread crumbs, which should be added after removing the foil and before returning the dish to the oven for final browning.
Penny Brockman, Gloucester Food Hub Member
1. Use a mix of root vegetables that take about the same time to cook, such as potatoes, parsnips, carrots, turnips, beetroot, celeriac, fennel, sweet potato and onions – whatever you have available
2. Cut into large chunks or slices, much the same size, and place in an ovenproof, flat-bottomed dish that has been well spread with olive oil. You can mix the vegies up or place them in groups.
3. Sprinkle over finely diced garlic, more olive oil, salt and pepper, and a couple of tablespoons of water, and cover with foil.
4. Bake in a medium to hot oven for 40–60 minutes. Remove foil and bake for a further 10–15 minutes to crisp up and brown the top.
Note: This is a great way to use up rather sad-looking vegetables found in the bottom of the fridge. A simple dish of potatoes, onions and garlic treated in the same way is made even more delicious by the addition of grated cheese or a mix of cheese and bread crumbs, which should be added after removing the foil and before returning the dish to the oven for final browning.
Penny Brockman, Gloucester Food Hub Member
