Petitchef

Marinated herbed baked potatoes, beets and carrots

Main Dish
2 servings
10 min
20 min
Very Easy

Ingredients

Number of serving: 2
5-6 medium sized Potatoes


2 small Beets


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)


Tamari


Nutritional Yeast

Freshly crushed Pepper

Dried Rosemary

Dried Chives

Preparation

  • 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:
    Pour the marinade over the veggies and toss well. Cover and keep aside for a few hours. The longer they sit, the better. 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.

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