Root Vegetable Bake
This cosy side dish is perfect for a chilly night, packed with fibre, healthy fats & satisfying carbs. Swap in your favourite root veggies—beetroot pairs well with potatoes, adding color, nutrients & a boost for liver & brain health!
Recipe & Photography by Courtney Sutton @selfbycjs
sides: 8 | Time: 1.5 hours
Ingredients:
- 1 large beetroot
- 1 medium-large sweet potato
- 3-4 white potatoes
- 400ml coconut cream
- 1/4 cup Symons organic shaved parmesan
- 1 tsp garlic, crushed
- 2 tbsp Nutra Organics vegetable stock powder
- 1 tbsp Melrose grass-fed ghee
- 1/2 cup water
- Thyme, fresh
- Black pepper
Method:
- Preheat oven to 200°C fan forced.
- Using a mandoline, thinly slice root vegetables. Place them in a medium-large baking dish. Set aside.
- In a medium bowl, combine coconut cream, ghee, parmesan, garlic, vegetable stock, water, thyme & pepper. Pour over root vegetables & cover with foil. Bake for 45-minutes & then bake uncovered for 45 minutes or until vegetables are tender. Cooking time will depend on thickness of vegetables.
- Once cooked, serve with extra shaved parmesan & fresh thyme.
