crubba.se

Roasted vegetables

Simple and useful! Mix potatoes, sweet potatoes, celeriac, parsnips, parsley root, Jerusalem artichokes, carrots, and... You can include whatever you like! Feel free to add some onions as well. A tip is to cut softer root vegetables into larger pieces than the denser ones so that they cook evenly on the baking sheet.


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Cook – Occupied:   Chop, mix, whisk, …
Check – Look now and then:   Fry, simmer, …
Rest – The food cooks itself:   Cool, rise, roast, …
Recipe

  • CHEF WORK LEVEL:

  • Cook
  • Check
  • Rest
  1. Menu 1
    Roasted vegetables

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Recipe Brief
    • Steps 1
    • 8 Mins

    Take a large bowl and mix olive oil, butter, garlic (chopped or pressed), spices, and salt. Let the mixture sit. Peel the root vegetables and cut them into suitably sized pieces, slices, or sticks. The most important aspect is to cut the hardest root vegetables into smaller pieces and the softer ones into slightly larger pieces to ensure they all cook evenly at the same time.

    • Steps 2
    • 15 Mins

    Place the root vegetables in the bowl with the marinade and mix well using a spoon or your hands. Allow them to marinate for at least 15 minutes. You can prepare up to this step in advance and preheat the oven to 225 degrees Celsius so that it's hot just in time for roasting the vegetables.

    • Steps 3
    • 40 Mins

    Spread the root vegetables on a baking sheet or in an ovenproof dish so that they form a generous single layer; it’s good if all the pieces get some surface area to roast. Roast in the oven for about 40 minutes at 225 degrees Celsius.

    • Steps 4
    • 1 Mins

    Remove the root vegetables from the oven and arrange them on a serving platter. Garnish with some fresh herbs and season with salt if needed. Ready to serve!

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