This vegatable meal reminds me of American Thanksgiving or fall harvest feasts. Goes well with both many meat choices or your Ideal Protein soup on the side. So good. Satisfy your hunger with a hearty plate of roasted rutabaga (lanttu), turnip (nauris), radish (retiisi), green onion (purjo) & celery (selleri) with fresh herbs.
1. Chop the rutabaga and turnip into bite-sized chunks.
(Because of the strong taste of rutabaga, you should have a ration of about 2-3 turnip pieces to 1 rutabaga)
2. Boil in water lightly salted with sea-salt for about 10-15 minutes until cooked, but not mushy.
3. Drain and return to empty pot.
4. Chop the celery and radish into bite size pieces. Chop green onion as desired. (I slice into large circles and let it break up while cooking)
5. Add the chopped vegetables back to the pot. Add 2 teaspoons of olive oil.
6. Add spices of your choice. I use:
a) Frozen herbs du provance (basil, oregano, etc)
b) Pinch of garlic powder
c) sea salt
d) Spicy Herbamare
e) Pinch of indian chili powder
f) Pinch of clove powder (Nelikka)
g) Pinch of nutmeg powder
h) Generous sprinkling of thyme.
Now stir until mixed well.
7) line a baking pan with baking paper and spread the vegetables out on a sheet so they will cook evenly.
8). Bake at 225 C for 10-20 minutes (should be brown, but not burned)
8. Remove from oven and serve.
(I cut up fresh rosemary and parsley. The rosemary made a really nice contrast to the vegetables. In the future, I will add a generous sprinkle of rosemary to the cooking stage.)