- 1 Medium White Potato
- 1 Sweet Potato
- 1 Apple (brand of your choice, I like to use a sour apple like granny smith)
- 1 Parsnip
- 1 Small Swede or Half of a Large Swede
- 2 Carrots
- 2 Garlic Cloves
- 1 large or 2 Small Red or Yellow Onions
Preparation Time – 15 Minutes
Cooking Time – 1 Hour
30 ‘Til 30 Recipe 13
This recipe was originally something I used to make with sausages added to the recipe and serve as a whole meal, but now I just tend to serve this as a side dish with chicken and greens.
Autunn is my favourite season for everything, Autumn to me means leaves, boots, oversized knitwear, spices and so many colours, which is why I love this dish. To me root vegetables are the closest you can get to tasting Autumn and the colours of this dish just remind me of seeing all of the colours of the fallen leaves.
I sometimes use butternut squash instead of swede but this last week my supermarket had root vegetable packs on offer which included a swede, 4 carrots, an onion, a potato and a parsnip for £0.50 so it made way more sense to get this than to buy everything individually. Swede and butternut squash can sometimes be very difficult to peel and chop, so a tip to make this easier is to slice off both ends about a centimetre in and then stab the squash or swede a few times (not deep, just to pierce the skin) and then microwave for 5 minutes, then when you try to peel the skin off with a knife it will come straight off with no effort.
I know you may be thinking “why would you put apples in this?” But trust me it works, especially if you use a more sour apple like granny smith or even a cooking apple.
Preheat your oven to 200°C
Peel and dice your apple and vegetables. You can mince or finely chop your garlic, whichever you prefer. Spray a casserole dish or small roasting tin with frylight. Add your vegetables, apple and garlic to the dish and mix them around.
Spray the vegetables with frylight and place in the oven for around an hour or until cooked, stirring halfway through. Once cooked serve immediately.