The content of this blog is the PotatoWorld dish published in PotatoWorld magazine 2021/01 and contains recipe for a potato dish created by Ingrid van den Arend (Cook it!).
Food and the weather are closely linked. In spring, we crave light dishes and fresh colours on our plates. In colder months we want hearty casseroles and stews, or a comforting soup to warm us up from the inside out.In winter, especially, it’s important to keep eating a healthy diet to maintain a strong resistance. And that’s less complicated than you think. Just eat potatoes and other winter vegetables. They are not only full of vitamins and minerals but are also good for the environment.
Main course, serves 4. Preparation time approximately 15 minutes.
- 4 slightly floury potatoes
- 3 large carrots
- 2 large parsnips
- 1 red onion
- 1 bulb of garlic
- Salt and pepper from the mill
- ½ a pack of fresh Italian herbs (thyme, rosemary, oregano, sage)
- Traditional olive oil (for frying)
- Balsamic vinegar 150 grams of feta cheese
Extra: Aluminium foil
Preheat the oven to 200º C.
Wash the potatoes. Peel the carrots and the parsnips and cut off the ends. Peel the onion.
Line a baking tray with aluminium foil.
Cut the potatoes, parsnips and carrots into equal-sized pieces (about 3x3 cm) and put them on the baking tray. Cut the onion into wedges. Break loose the garlic bulb. Put the onions and unpeeled garlic cloves on the baking tray. Sprinkle generously with salt and pepper. Break the fresh herbs into pieces and place them on top. Drizzle generously with olive oil and balsamic vinegar. Mix well with your hands. Spread out evenly on the baking tray.
Place the baking tray in the oven and roast the vegetables for about 45-60 minutes until nicely crisp and golden brown. Turn twice during cooking time. Crumble the feta over the vegetables for the last 10 minutes.
Tip: Delicious as a vegetarian dish. Of course, these vegetables can also accompany a nice piece of meat or fish.
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