Serves 2 as a main, or 4 as a side dish.
- 8 small desiree potatoes
- 3 carrots
- 3 red onions
- 1 head Garlic
- 1 bunch kale
- 1/2 bch dill
- 1/2 bch parsley
- juice from 1/2 a lemon
- 1 1/2 tsp nutmeg
- 3 tsp paprika
- 1 1/2 tbsp rice bran oil
- white pepper and celery salt to taste *
What to do
Pre heat the oven to 180 degrees C. Separate garlic cloves leaving the skins on.
Wash and cut potatoes into wedges. Wash carrots (peel if you want, we don’t – there is too much goodness in the skin!) and cut into pieces the same size as the cut potatoes.
Peel onions and cut into wedges leaving the core intact to keep it together during cooking.
Place all ingredients into a baking tray and add oil, paprika, nutmeg, salt, white pepper and mix softly.
Hint – Sit the potatoes on their skins during baking to stop them from sticking. It gives them more colour.
Roast vegetables for 30 mins or until cooked depending on what size your vegetables are cut.
Meanwhile, remove stalks from your kale (they’re a bit tough) and cut or break into large pieces. Chop parsley and dill roughly.
Once veg is cooked mix everything together gently while still warm and add the lemon juice.
* Celery salt is made by drying celery leaves in the oven at 100 degrees C for about 20 mins then crushing with natural rock salt or himalayan salt in a mortar and pestle or spice grinder. It’s an amazing and natural seasoning for anything. My favourite application is using the salt sprinkled on sprouted essence toast smeared with avocado… heaven!
Cook with love, chew your food fully and experience the wonderful tastes and grounding properties of the root vegetables.