Douk's Herb Roasted Vegetables,
as seen on TLSE's South Coast Travel Edit.
2 parsnips or turnips, cut to approx. 2″ diameter
2 purple sweet potatoes, cut to appox. 2" diameter
3-4 purple beets, cut to approx. 2″ diameter
3-4 golden beets, cut to approx. 2″ diameter
3-4 squash, cut to approx. 2" diameter
2 tbsp extra virgin olive oil
2 tsp fresh lemon juice
1/2 cup loosely packed fresh herbs such as rosemary, oregano, sage, thyme and parsley
Sea salt and black pepper, to taste
PREHEAT the oven to 180C.
WASH and peel the parsnips, beets and squash.
TRIM as needed and slice into very thin slices using a mandolin slicer or knife. Try to get these as uniform as possible.
IN separate bowls (ie beets in one bowl, squash in another etc), toss the vegetables in a little olive oil and lemon juice.
SPRINKLE generously with fresh herbs, as well as a little sea salt and black pepper.
ARRANGE the vegetables in a baking dish, alternate each type of vegetable to get an even distribution of colour.
USE your fingers to stuff any leftover herbs in between slices.
PUT the dish in the oven and roast for 40-45 minutes.
MORE, from our South Coast adventure.
COOK | Heirloom Tomato Frittata
COOK | Salmon Rilettes
COOK | Individual Tiramisu
RECIPE | Douk Konstantaras, TLSE Food Contributor
STYLING | Heidi Albertiri, TLSE Editor and Stylist
PHOTOGRAPHY | Lucy Alcorn
INGREDIENTS | Ramsgate Foodies and Farmers Markets