Serves 4, 2-3 grams per serve.
Ingredients
- 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