A delicious and hearty vegetable bake with layers of colour and flavour. Use your favourite root vegetables to create a meal or side dish that is both gluten and dairy free.
A range of root vegetables. I used potato, sweet potato and beetroot but also try parsnip, turnip or carrots as examples.
One large onion
One cup stock
Sea salt and black pepper
Other seasoning to suit your own tastes such as garlic, herbs or spices.
A baking dish. Glass or ceramic is ideal.
Slice all vegetables into thin slices. You can do this by hand or use a mandolin.
Peel the onion and finely slice.
Place the first layer of vegetables in the baking dish ie potato then sprinkle with some onion and seasoning. Continue with the layering using a different vegetable each time. When the final layer is complete add seasoning and add the stock to the dish.
Place in a 180 degrees celsius oven for 30 minutes with the dish covered with foil. Uncover and continue to bake until the top is a golden and crispy texture.
Use as a side dish or main. Enjoy!
You can vary the size of this dish depending on the number of vegetables used and the size of the dish.
A sweet and delicious flavour combination and a lovely addition to any meal. Mint, passionfruit, lime and coconut work well with the pumpkin and as it bakes the flavours gently work together to create a gorgeous sweetness.
The quantity you make is completely up to you and the size of a family. This recipe is based on a generous 1/4 of a pumpkin.
Fresh pumpkin (skin removed and chopped into small pieces)
Fresh passionfruit pulp (one whole)
Fresh mint (one small handful washed and finely chopped)
Fresh lime juice (one small)
Coconut oil (one tablespoon for cooking)
A gorgeous and sweet vegetable dish which is a lovely addition to any meal.
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A flavoursome and nutritious dish that can be a meal on its own or a side dish. A gluten and dairy free vegetarian option using seasonal vegetables to support your wellbeing. This recipe uses healthy silverbeet, daikon which is a member of the radish family and the very delicious sweet potato. The dish is baked in the oven where the sweet potato becomes crunchy and sweet with the softness of the other ingredients underneath and everything held together by the egg and stock mixture.
1 bunch of fresh silverbeet sliced
1 large daikon grated
2 medium sweet potato diced
1 onion diced
6 eggs beaten
1 cup of home made stock
Pink Rock Salt and Black Pepper
Drizzle some olive oil over the top of the sweet potato and bake in a 180 degree celcius oven until cooked through and the sweet potato is golden and crunchy. Eat while hot and store the left overs in the fridge for several days and heat in the oven as required.
A colourful array of delicious organic vegetables combined to create a wonderful side dish for you to enjoy. Use your imagination when cooking up a baked vegetable dish and be rewarded with flavour, texture and whole food goodness.
Buying organic veggies is taking my creativity in the kitchen to a whole new level. I am loving eating the seasonal organic veggies l am buying and admit that some of them l wouldn’t normally have bought but now am loving the variety it is bringing to my diet. The cost of the veggies places a new importance on using all of them and being thrifty is inspiring me to try new combinations with the reward being an ever expanding menu.
The ingredients in this dish are carrot, broccoli, leek, beetroot, daikon, asparagus and beet greens seasoned with olive oil, pink rock salt and black pepper. I baked the dish uncovered in a 180 degree celcius oven and turned them a few times.
Use your imagination and use up the veggies you have. Roasting the veggies brings out a sweetness in them that l love.