2 | parsnips, cut into 2 cm pieces | 190 g | |
2 | carrots, cut into 2 cm pieces | 200 g | |
1/2 | celeriac, cut into 2 cm pieces | 320 g | |
2 tbsp | olive oil | 30 mL | |
1/2 tbsp | dried oregano | 1 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (200 g)
Amount % Daily Value |
Calories 120 |
Fat 5 g 8 % |
Saturated
0.7 g
3 % |
Cholesterol 0 mg |
Sodium 100 mg 4 % |
Carbohydrate 18 g 6 % |
Fibre 4 g 15 % |
Sugars 4 g |
Net Carbs 14 g |
Protein 2 g |
Vitamin A 54 % |
Vitamin C 23 % |
Calcium 6 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 1 ½ |
Fats | 1 |
Very easy. I used Olive Oil with Basil and found that it gave it extraordinary flavor. I used next to no salt.
This is a delicious and very adaptable recipe. Any root vegetable can be used. Try quartered onions, sweet potatoes, white potatoes, turnip, rutabagas, unpeeled garlic cloves, winter squash, even beets. The technique and seasonings are simple - but you could sprinkle with balsamic vinegar and black pepper as well. So good! Make extra for another meal.
I made some revisions, I didn't have parsnips so I added potatoes. I also like a little vinegar in my roasted veggies, so i added a little lemon juice for greek flavour. I loved it!! Awesome.