• 2servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E
MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 parsnips

  2. 2 carrots

  3. 2 red onions

  4. 2 beets

  5. 1 small celeriac

  6. 1 large waxy potato, such as Opperdoezer Ronde or Yukon Gold

  7. 1 head of garlic

  8. Freshly ground black pepper, to taste

  9. 4 tbsp regular olive oil for drizzling

  10. To garnish:

  11. Extra virgin olive oil, to drizzle

  12. Sea salt, to taste

  13. 1/3 cup chopped flat leaf parsley (15 g)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 390 degrees F (200 degrees C). Wash the parsnips, carrots and potatoes (don't bother to peel) and cut into spiky shards. Peel and dice the celeriac and place in a large roasting tin along with the cut veggies. Cut the onions in half and seperate the head of garlic into individual cloves. Throw the biggest cloves whole into the roasting tin - still in their papery skins - along with the onions.

  2. Season with freshly ground pepper and drizzle with a good glug of olive oil. Use your hands to work the oil through the vegetables, so that they are well-coated.

  3. Bake for at least 45 minutes, adding the smaller garlic cloves about halfway through cooking. The vegetables are done when they are soft and burnished brown in spots. Drizzle with good extra virgin olive oil, season with sea salt and strew freshly chopped flat-leaf parsley over the dish. Serve warm.


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