Nutrition (per serving): 448 calories | 49 g carbs | 11 g protein | 20 g fat | Serves 4
Ingredients:
- 3 celery roots, peeled and sliced into 1-cm rounds
- 4 parsley roots, peeled
- 6 colorful carrots (purple, orange, yellow, white), peeled
- 8 artichoke hearts
- 6 Jerusalem artichokes, peeled
- 5 tbsp olive oil
- Coarse salt, to taste
- 1 bunch parsley leaves
- 5 garlic cloves
- 2 limes
Instructions:
- Heat oven to 160°C (320°F). Coat the parsley roots, carrots and artichokes with olive oil, sprinkle with salt and roast for 30 minutes, until tender but still slightly firm.
- Let cool and arrange on a flat serving platter.
- Finely chop the parsley and garlic; scatter over the vegetables.
- Squeeze lime juice on top and serve.