- This recipe makes 4 servings
300 g turnips
300 g carrots
300 g celery root
2 medium sized beetroots
200 g of greens (example sweet peas, broccoli bouquets)
Spices & toppings:
2 tbsp olive oil
1 tbsp (thyme) honey
grated peel of half an organic lemon
1 tbsp rosemary
a pinch of chili flakes
1 tsp salt
freshly ground black pepper
a handful of nuts (pine, cashew,almonds, etc.)
cheese of your choice (optional)
Set the oven at 200 ºC (392 ºF)
Wash and peel the vegetables
Cut them into wedges and place them in a big bowl
Add two tbsp of olive oil, a tablespoon of honey and the spices.
Mix well and spread the vegetables on the surface of an oven tray lined with parchment paper
Place the tray in the middle rack of the oven
Bake for 10 min
Raise the temperature to 220 degrees (428 ºF) and bake the vegetables for another 15 min
Take the oven tray out and add a handful of nuts of your choice, and/or cheese (haloumi, feta, goat-cheese)
Bake for another 10 min
Take out of the oven
Steam your greens by cooking them softly in as little liquid as possible or place in a bowl in the microwave with some tablespoons of water and cook for 2-3 minutes, or until tender, but not overcooked.
Mix the root vegetables and greens together when both are tepid.
Add fresh lemon juice and some extra olive oil if you wish.
Top with chopped parsley and coriander