4
Oven-baked
winter vegetables
Carl Schlyter, Sweden
I NGRED I ENTS ( SERVES 4 AS A S I DE D I SH)
Vegetables
potatoes
yellow beet
parsnip
celeriac (not celery – take care of entangled dirt)
carrots
optional: broccoli, red beetroots
salt, pepper
3-4 tablespoons cold pressed canola (rapeseed) oil
2-3 tablespoons virgin olive oil
Garlic butter
75g butter
3-4 cloves of pressed garlic
a pinch of salt and pepper
2 pinches of tarragon
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Preheat your oven to 225°C. Cut all ingredients
into slices/rectangles about 4-5mm thick
and 2-5cm wide, taking 200-250 g of each of
them. It does not matter if you cannot find one of
the vegetables, but parsnip is a must. If you use
beetroots, make sure you put them in a corner as
they stain everything and slice them a bit thinner.
Put the canola oil in a roasting pan, spread the
vegetables and season with salt and pepper.
Add 2-3 tablespoons of olive oil. Cook the
vegetables in the oven for about 30-35 minutes,
turning them over once. You know they are
ready when they are a bit brown around the
edges and slightly crunchy.
Serve with garlic butter or chanterelle toasts.
If you are not a vegetarian, the vegetables go
nicely with a piece of meat too.
50MIN.
EASY
LOW
VEGAN / VEGETARIAN
