The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
Celebrate Good to Grow Day with this beautiful looking table centrepiece which uses up some seasonal vegetables! Why not Spring into action and grow your own vegetables?😍 🌱 by @sliceofnav.
🥕2 large red skin potatoes
🥕2 carrots, peeled
🥕2 parsnips, peeled
🥕2 red onions
🥕1 sweet potato or cylinder part of butternut squash, peeled
🥕2 beetroots, peeled
🥕4 cloves garlic, sliced
🥕Handful of sage and rosemary leaves- remove stalks
🥕4 tablespoons olive oil
🥕2 tablespoons fine polenta
🥕1.5 teaspoons flaky sea salt
🥕1 teaspoons freshly ground black pepper
1: Preheat the oven to 180C.
2. Wash and peel the vegetables.
2: Using a food processor or a mandolin, slice the vegetables into discs.
3: Layer the slices into an oven proof dish, standing up, alternating the vegetables.
4: Mix the garlic with the oil and drizzle over the vegetables.
5. Sprinkle some sage and rosemary leaves in between the vegetables along with black pepper, sea salt and polenta.
5: Roast for about 1 hour until crispy and browned.
