This is a great side dish for any food that is dry and/or bland, because you can dredge that food in the excess oil, and it’s a healthy fat. Add sunflower seeds, nuts, tofu, tempeh, or nutritional yeast flakes (huh?) to make this a main dish. There are no measurements in this recipe because it’s one that I make when we have a bunch of potatoes and turnips to use up, which typically happens in the late fall after our farm share is over.
You will need:
- some potatoes
- some turnips
- (optional) some similar vegetables, such as carrots and onions
- a lot of olive oil–about 1/3 cup per quart of casserole dish capacity
- some garlic–about 1-3 cloves per quart of casserole dish, depending on how much you like garlic!
- some rosemary, parsley, and maybe a few other herbs (fresh or dried)
- salt and pepper to taste
- at least one casserole dish or baking pan, with lid or foil to cover
- a mixing bowl
Put oil, salt, and pepper in bowl. Crush garlic and herbs into it. Mix. Let stand.
Cut vegetables into bite-size chunks. For faster baking, make them no more than 1/4″ thick in one dimension.
Preheat oven to 375F.
Use a spoon to drizzle oil down sides of casserole dish and spread it over sides and bottom.
Put a handful of each type of vegetable into the dish. Drizzle more oil on top. Repeat until dish is full or all vegetables are used.
Bake, covered, until potatoes are tender–about 45 minutes.
See my ravings about kale for instructions on how to make a crispy, nutritious topping for this dish.