Wednesday, December 01, 2010

Marinated Herbed Baked Potatoes, Beets and Carrots


Baked potatoes are yum of course, but I love the taste of carrots and beets in the mix! They add a special sweet flavor. You won't even need ketchup on the side! :oP

I made this for dinner last night and by the time I clicked a photo of it in the daylight this morning, we'd finished the carrots. That's why you only see potatoes and beets in the pic below.

Marinated Herbed Baked Potatoes, Beets and Carrots

5-6 medium sized Potatoes
3-4 Carrots
2 small Beets

Scrub and clean the carrots and potatoes under running water. Do not peel them. Cut them into chunks. Wash and peel the beets and cut them into chunks too.

Bring water to a rolling boil in a large pot. Pop only the potatoes into the water. Let them cook for 5-10 minutes, until slightly tender. Switch off the flame and drain.

Place all the veggies in a wide dish/container.

For the Marinade, whisk together with a fork/spoon the following ingredients in a bowl (quantities according to your taste) until well blended and creamy:

Freshly crushed Green Chilli and Garlic paste (crush them together with crystal salt and a pinch of asafoetida)
Olive oil
Tamari
Balsamic Vinegar
Nutritional Yeast
Freshly crushed Pepper
Dried Rosemary
Dried Chives

Note: I just switch things around with the marinade depending on my mood. You can feel free to do the same too. :)

Pour the marinade over the veggies and toss well. Cover and keep aside for a few hours. The longer they sit, the better. I had everything mixed in the morning so by dinner time they were soaked well and ready to be baked.

Pre heat the oven to 250 C.

Pick the veggies out of the marinade liquid and spread them on a cookie sheet and bake them for about half an hour.

After the oven goes off, let them sit inside for 5-10 minutes.

Serve hot.

Enjoy! :)

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