Earth root medley (Low Fibre)

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Serves 4, 2-3 grams per serve.
  • 100 grams peeled parsnip
  • 200 grams peeled sweet potato
  • 350 grams peeled potato
  • 100 grams peeled beetroot
  • 2 cloves of crushed peeled garlic
  • 2 tablespoons of extra virgin olive oil
  • ¼ teaspoon each of rosemary, thyme, oregano
  • Salt and pepper
  • Marinate crushed garlic cloves in olive oil overnight – to flavour the oil then remove garlic
  1. Heat oven to 200C
  2. Chop all vegetables place in a bowl (except beetroot as this will stain the rest of the vegetables)
  3. Blanch in cold water for 2 minutes, towel dry
  4. Place 1 ½ teaspoon of extra virgin oil, 2/3rds of the herb mix and salt and pepper in a bowl, add the chopped vegetables and mix through thoroughly until vegetables are coated in oil and herb mix
  5. Place in a baking tray
  6. Put remainder of oil, herbs and some salt and pepper in a bowl and add beetroot, mix through thoroughly and place in same baking tray – not too close to the other vegetables
  7. Roast for 50 minutes to 1 hour until vegetables are cooked through and golden
  8. Great as an addition to a traditional roast or stew or to a vegetarian or vegan source of protein