Mixed Root Veggie Blend (Print Version)
# Ingredients:
→ Vegetables
01 -
1 big sweet potato (roughly 1lb/500g), cut into small chunks
02 -
4 smaller carrots (around 9oz/250g), chopped into tiny pieces
03 -
2 average parsnips (about 5oz/150g), finely diced
04 -
2 average red peppers (roughly 12oz/350g), seeded and chopped into bigger chunks
05 -
2 smaller white onions (around 9oz/250g), peeled and cut into quarters
06 -
4 garlic cloves, left in their skins
→ Seasonings & Liquids
07 -
6 cups (1.5L) veggie stock, or whatever amount you need
08 -
3 tablespoons olive oil
09 -
¾ teaspoon salt
10 -
¾ teaspoon cumin
11 -
½ teaspoon ground coriander
12 -
½ teaspoon turmeric
13 -
¼ teaspoon black pepper
# Instructions:
01 -
Turn oven on to 200°C/390°F. Cut all root veggies small so they'll cook evenly.
02 -
Put all veggies on a baking sheet and mix with oil and all the spices.
03 -
Cook for 25-30 minutes until they're soft with some dark edges, turning stuff over halfway. Move any bits that are burning too fast.
04 -
Pop the garlic out of its skin into a big pot with all the veggies. Pour hot water on the baking tray to get all the tasty bits and add that to the pot too.
05 -
Pour in 5 cups of stock, cover and let it bubble gently for 15 minutes so the flavors mix well.
06 -
Whizz it up with a stick blender, adding more stock if it's too thick. Taste and add more seasonings if needed.
# Notes:
01 -
You'll need about 1.3kg/2.8lb of veggies after cutting off the bad bits
02 -
Make sure to chop those root veggies tiny or they won't cook through
03 -
Feel free to swap veggies if needed (like butternut squash instead of sweet potato)
04 -
Makes enough for 4 people as a main dish or 6 as a starter