serves 4 people
4 carrots
4 parsley roots
one leek
2 red onions
one celeriac bulb, medium size
4 potatoes
2 tbsp canola oil
sea ​​salt and freshly ground black pepper
4 cloves garlic
2 sprigs thyme
2 sprigs of sage
balsamic or blackberry vinegar recipe here
4 handfuls of arugula
blackberry or balsamic vinegar
fresh herbs: parsley, thyme, sage
nigella seeds
This one will definitely ba a staple at my home during fall and winter. Simple roasted vegetables, the ones you would put in the pot to cook the stock: carrots, celeriac, leeks and parsnips. All cut into big chunks, seasoned and roasted with garlic, lotsa herbs and balsamic or better yet own made blackberry vinegar. The tastes complement each other perfectly. The salad is cheap, easy and most of all falls into a category of comfort food. Well worth trying and keeping to build some own variations.

Lilia, xoxo

Peel the carrots and cut into pieces the size of 1 by 2 inch. Peel the parsley roots  and cut into pieces the size of 1 by 2 inch. Leek cut into slices about 1 inch thick. Peel the celery and cut into pieces the size of 1 by 2 inch. Wash the potatoes and cut into eighths. Peel the onion and shave it thinly. Arrange the vegetables on the baking sheet, pour over some of the of the canola oil and season the vegetables with salt and pepper. Mix the vegetables well, sprinkle with the herbs, arrange the garlic cloves evenly. Add some water to the pan. Cover the pan tightly with aluminum foil and bake in preheated oven at 200 degrees for 30 minutes. After this time, uncover the vegetables and pour over the blackberry vinegar and bake for another 30 minutes until caramelized. Arrange the roasted vegetables on the plates, add some more  oil and vinegar. Add the arugula leaves, herbs and black cumin.

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