11 September 2010

bake to the roots

Last week I chopped some potatoes, yams, and carottes; shaked them up with oil, herbs, and spices; then baked them in the pre-heated oven.
Delicious and so simple!
bake to the roots
The second photo shows a more recent meal where I added some celery to the mix.


Robert Jack Wild said...

I think 170°C is a good temperature for baking, the time depends on how big the pieces are. For a bit larger than Thumb-size 20 minutes should be all right.

Last time I tried to mix in the herbs after baking because they would otherwise burn, but I am not sure whether that's better, because heat also spreads the herb-taste into the roots.

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