ROOT VEGETABLE TANGLE
For 2. A light main course. A side dish for any grilled meat.
8 ounces potatoes, peeled
1 large parsnip, peeled
2 large carrots, peeled
1 onion
1 heaping tablespoon rosemary leaves
5 tablespoons olive oil
2 tablespoons pumpkin seeds
Preheat the oven to 400 degrees F.
Shave potatoes, parsnip, and carrots with a vegetable peeler. Peel and finely slice an onion into rings.
Toss the potatoes, parsnip, carrots, and onion in a large mixing bowl with rosemary leaves, olive oil, and pumpkin seeds, then transfer to a baking sheet. Spread out into a shallow layer.
Bake for 20 minutes, till tender and lightly crisp on the edges.
Makes 2 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Eat by Nigel Slater
For 2. A light main course. A side dish for any grilled meat.
8 ounces potatoes, peeled
1 large parsnip, peeled
2 large carrots, peeled
1 onion
1 heaping tablespoon rosemary leaves
5 tablespoons olive oil
2 tablespoons pumpkin seeds
Preheat the oven to 400 degrees F.
Shave potatoes, parsnip, and carrots with a vegetable peeler. Peel and finely slice an onion into rings.
Toss the potatoes, parsnip, carrots, and onion in a large mixing bowl with rosemary leaves, olive oil, and pumpkin seeds, then transfer to a baking sheet. Spread out into a shallow layer.
Bake for 20 minutes, till tender and lightly crisp on the edges.
Makes 2 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Eat by Nigel Slater
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