This is such an easy and healthy dish to make, with ingredients most people have in their kitchen all the time. This can easily be turned into a Vegan dish by replacing the Parmesan with nutritional yeast. It’s great as a main or a side dish.
You’ll need these ingredients to serve ±4:
- 2 x large carrots
- 1 x large onion
- 1 x medium sweet potato
- 3 x medium potato
- 3 x large garlic cloves
- 1 x lemon for the juice
- 1 x medium beetroot
- Hand full of walnuts
- 30g Parmesan
- 2 fresh Rosemary sprigs
- Olive oil
- Salt and pepper to taste
This is how I did it:
First chop the onions and brown. Squirt a bit of lemon juice over while frying. Add the walnuts and chopped garlic near the end. Let cool.
While the onions are cooling down, slice all the vegetables, except the potatoes, in matchstick sizes. When the onions have cooled, mix everything together with the grated parmesan (keep a little bit aside to use on top of the bake). Squirt over some more lemon juice, about 3 tablespoons of olive oil and salt and pepper. Mix through.
Slice the potatoes in thin round slices. Line the bottom of your ovenproof dish with it. Add the vegetable mix on top of the potatoes. Put the two sprigs of rosemary on top of the vegetables and then cover with more thinly sliced potato. Sprinkle with the left over parmesan and a little bit of ground pepper.
Now it is ready for the oven. Cover with tin foil and bake in a 280-degree oven for 30min. Test to see if potatoes are cooked. When they are, remove the foil and grill for a couple of minutes till golden brown on top.
And you are done! As easy as that and really delicious.