Baking the Roots

Winter days call for warm comforting dishes and this is one of my family favourites. It makes good use of the delicious, sweet root vegetables that abound at this time of year and its worth making double portions as it reheats super well!

A mixture of potatoes, parsnips and swede are finally sliced then tossed with onion, garlic and fresh herbs. The whole lot is slowly baked together until soft, melting and unctuous. It goes fantastically well with a mushroom stew or perhaps a ratatouille. Using the natural flavours of the roots it delivers serious comfort food without dairy or added oil.

Midwinter Baked Roots

  • 250g swede
  • 300g parsnips
  • 700g potatoes
  • 1 large onion
  • 2 large cloves of garlic
  • 4 sprigs fresh thyme or rosemary
  • 2 teaspoons sea salt
  • Few twists of black pepper
  • 200ml vegetable stock

Peel the swede, parsnips and potatoes and slice thinly either in a food processor or by hand. Place in a large bowl.

Peel and finely chop the onion and garlic cloves and add to the sliced vegetables. Finely chop the fresh herbs then add to the bowl with the salt and pepper and toss everything together really well.

Transfer to an ovenproof dish and add the vegetable stock.

Cover with a lid or foil and bake at 190C for about 1½ to 2 hours until soft. You can also remove the lid for the final 30 mins to brown and crisp the top if you wish.

Enjoy x

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