This recipe is delicious, flavoursome comfort food at its healthiest!
Serves two as a main, or four as a side dish.
- 8 small desiree potatoes
- 3 carrots
- 3 red onions
- 1 head garlic
- 1 bunch cavolo nero kale (Tuscan cabbage)
- 1/2 bunch dill
- 1/2 bunch flat leaf parsley
- juice from 1/2 a lemon
- 1-1/2 tsp nutmeg
- 3 tsp paprika
- 1-1/2 tbsp rice bran oil
- white pepper and celery salt to taste*
What to do
Pre-heat oven to 180°C. Separate garlic cloves, leaving the skins on.
Wash and cut potatoes into wedges. Wash carrots (peel if you want; we don’t – there is too much goodness in the skin!) and cut into pieces the same size as the cut potatoes.
Peel onions and cut into wedges leaving the core intact to keep it together during cooking.
Place all ingredients into a baking tray and add oil, paprika, nutmeg, salt, white pepper and mix softly.
Hint – sit the potatoes on their skins during baking to stop them from sticking. It gives them more colour.
Roast vegetables for 30 minutes or until golden.
Meanwhile, remove stalks from the kale and cut or break into large pieces. Chop parsley and dill roughly.
Once the vegetables are cooked mix everything together gently while still warm and add the lemon juice.
* Celery salt is made by drying celery leaves in the oven at 100°C for about 20 minutes; then crushing with natural rock salt or Himalayan salt in a mortar and pestle or spice grinder. It’s an amazing and natural seasoning for anything. My favourite application is using the salt sprinkled on sprouted Essene toast smeared with avocado… heaven!
Cook with love, chew your food fully and experience the wonderful tastes and grounding properties of the root vegetables.
Casey Conroy is a holistic dietitian, nutritionist, naturopath in-training, yoga and AcroYoga teacher who specialises in women’s health and ‘non-diet’ approaches to weight management. She is the founder of Funky Forest Health & Wellbeing on the Gold Coast.
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