Spring is coming! It has to be! The days are getting longer, we have celebrated Yule, Imbolc and are racing up to Valentines day and here is the biggie .... we are down to the last few carrots and potatoes that we have stored from last summer!
Down to the dregs so to speak, all of the small and mis-shapen carrots, and the potatoes from the bottom of the storage barrel are a little less firm and crispy than we would like!
But they are still very tasty, and they are still very useful for cooking up culinary delights!
You are sick of potatoes and carrots you say? Not anymore! We will use these "dregs" and make some wonderful roasted root vegetables that can be used for a plethora of dishes that will delight your palate!
To do this, dice the potatoes and carrots into equal sized pieces. I use about 1 and 1/2 small spuds per person and 4-5 of the small carrots per person. Dice about 1/2 of an onion and add to the potatoe/carrot dice in a glass bowl.
Harvest some of that great rosemary that you have been hoarding in the windows - about a teaspoon of dried or a tablespoon of fresh. Sprinkle that in with the potatoes carrots and onions.
Next drizzle the whole thing with olive oil and then sprinkle it with a teaspoon of Turmeric powder (hence the glass bowl - Turmeric will stain your Tupperware)! Give it a good stir. Bake in the oven at 350 degrees for about 25 minutes or until the potatoes and carrots are done to perfection!
Serve this medley as a side dish for any type of meat. For an additional meal make extra and use in a hash (we love it with corned beef and an egg on top), or as the base for a stew or soup. You can also mash it and serve it with a gravy - its very versatile, nutritious and delicious!
Enjoy and remember to order your seeds!
