Roasted Roots

My mother was asking me for parsnip recipes. I've never been a big fan of parsnips, but I gave her this recipe. Then she said "I think I'll just steam them." Whatever! This is WAY tastier. Anyway, this recipe is very simple and can be used on any kinds of root veggies.

Roasted Roots

4 - 6 cups cubed root vegetables (parsnips, potatoes, sweet potatoes/yams, beets, celeriac, carrots, turnips)
1/4 cup olive oil
Salt & pepper
1 - 3 tbsp herbs, dry or fresh (oregano, rosemary, basil)
6 - 12 cloves garlic (whole)
1/8 cup balsamic vinegar
1 tbsp grain mustard or mustard seeds

Mixed all ingredients together so that the cubed veggies are well coated. Place the mixture on a large baking tray on the top rack in the oven. Bake at 375 for 40 minutes (turning them at 20 minutes). Keep an eye on them because all ovens are different, sometimes it takes more time, sometimes less. I love beets and sweet potatoes so I tend to use lots of them, but potatoes are often quite cheap.

Greek Potatoes

So, the fruit shop up the road was having a sale on Desiree potatoes, $2 for a 5kg bag, so we picked it up but now we have a potato surplus, so I shall post my many potato recipes (and there's a fair few)! This is one of them. If you like Greek food, these are for you. As easy as home-fries but a little more interesting.

Greek Potatoes

2 - 3 medium-sized potatoes
Olive Oil
Oregano (2 - 3 tablespoons)
Salt & Pepper
Lemon Juice (1/8 cup)
Garlic (1 -2 cloves, finely chopped)

Dice/cube your potatoes as thick or thin as you want them. Coat frying pan with olive oil. Fry potatoes on medium-low until cooked through a bit, add oregano, salt & pepper, and lemon juice, and cook them a few minutes more. Turn up heat a little and add the garlic. Stir until potatoes are brown and lemon juice is evaporated (make sure you are always flipping them so they cook evenly). I like them really lemony and garlicky so I usually over-season, but it's up to your taste. Makes a delicious side dish for falafels.