Tafel Tuesday #5: Roasted Vegetables with Salsa Verde
I like a small vegetables-only course in the middle and this is a great one.
It is very similar to a recipe I had many years ago found in a cookbook compiled from the Italian Renaissance. I add garlic and apples to the vegetables as that ancient recipe did.
Vegetables
2 tbsp coconut oil (or other solid fat)
1 bunch rainbow carrots (halved if large)
8 small beets
2 red onions, peeled and quartered (leave bottom intact to prevent them falling apart)
1 medium fennel bulb
Salsa Verde
1/2 packed cup flat lead parsley
1/2 packed cup cilantro
1/2 packed cup dill
1/4 packed cup basil
2 tbsp capers packed in salt, rinsed
1 tbsp lemon juice
1 small clove garlic, crushed and peeled
1/2 cup olive oil
salt to taste, if needed
- Preheat oven to 400 degrees F (200C).
- Heat oil in a large roasting pan then add vegetables. Turn them over several times to make sure they are coated in the melted oil and place in the oven for 40-45 minutes. Turn them mid way through the cooking time so they are nicely browned all over.
- Whilst the vegetables are cooking, make the salsa verde. Put all the ingredients, except the salt, into a blender and blend until smooth. Taste and add salt if necessary.
- Serve the roasted vegetables on a platter with some sauce spooned over. Put the remainder in a bowl for people to help themselves.
Recipe by Kate Jay (autoimmunewellness.com)
This is a really solid rosé wine that pairs well with it.
