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Potato and Carrot Fan
Cooked potato and carrot fanned with, shallots, and thyme sprigs. A gut-friendly and hearty side dish!
Prep:
15 minutes
|
Cook:
45 minutes
4 servings
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Medium
Ingredients
6-8 medium potatoes (preferably red skinned potatoes)
2 carrots
10 cloves garlic, peeled
¼ cup olive oil
Leaves from 2 sprigs of rosemary
Leaves from 2 thyme sprigs
5 peeled shallots
Coarse salt
Freshly ground pepper
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6—8 medium potatoes (preferably red skinned potatoes)
2 Carrots
10 cloves garlic peeled
59 ml olive oil
Leaves from 2 sprigs of rosemary
Leaves from 2 thyme sprigs
5 peeled shallots
Coarse salt
Freshly ground pepper
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- Heat the oven to 460° F (240 °C)
- Thoroughly wash and dry the potatoes and carrots – do not peel.
- Make 3-5 mm width slices in the potatoes and carrots, being careful not to completely slice all the way, so the pieces are still attached to form a fan.
- Finely mince 2 of the garlic cloves and place in a bowl. Add the olive oil, rosemary and thyme and mix well.
- Place the potatoes and carrots with the cut side up, on a baking pan and scatter the remaining garlic cloves and shallots around them.
- Brush all the vegetables with the oil mixture, making sure to evenly distribute the thyme and rosemary. Sprinkle with the coarse salt and pepper.
- Bake for 15 min. Lower the temperature to 350° F (180 °C) and continue baking for another 20-25 min. until the potatoes and carrots are tender. Make sure to baste the vegetables with the oil every 10 minutes during baking to keep them moist.
- Increase oven temperature to 460° F (240 °C) and bake for another 5 min. until the vegetables are crispy.
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Nutritional Info
Storage
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes Booklet
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