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Ah, the simplicity of a one-dish meal. No piles of dishes to clean up, no chaos going on when too many pots are being used at the same time. Nah, cooking an entire meal in one dish in the oven is pure bliss, and this one here turned into something particularly pleasant. Filling potatoes, sweet carrots, heaping amounts of dill. A match made in heaven, really, if you ask us. With slices of semi-pickled red onions on top, this dish could almost be blamed for flirting with summer cuisine. But February it still is, yet look at the colorfulness of it all – isn’t it remarkable we can cook something this pretty in the midst of winter, only relying on what’s in season? (Well, the lemon juice is certainly from elsewhere, but that’s a detail small enough to look past, wouldn’t you agree?)
This week, we designed the 2020 edition of our garden. First, we listed all the varieties we want to grow, then how and where they’ll be placed, and lastly, we did our big seed inventory and placed an order for what was missing. We’ll share all the details in a blog post coming up, but writing this recipe now – with potatoes, carrots, dill, kale and red onions featured, all things we’ll be growing – made me disappear into my own head for a minute, daydreaming of all the joy ahead. And as we’ll be joined by our own little mini-farmer come May time (provided things go well), we better be disciplined to have as much as we can in order for the summer well in advance!
Back to food, though. What’s great about this dish isn’t just the sheer fact that it brings minimal cleaning up, but also that it’s a nutritionally complete meal, all in one. No need to supplement with this or that – just serve straight out of the oven dish, maybe dollop some creme fraîche on top and dig in.
Total Time: 50 min
5-6 medium carrots (~500 g), peeled
12-14 medium waxy potatoes (~1 kg), scrubbed clean but not peeled
1 medium red onion (~100 g), quartered and then thinly sliced
3 tbsp lemon juice
1 tbsp baking syrup (ljus sirap) or maple syrup
200 g green kale
1 dl frozen dill
5 dl cooked white beans
1 1/2 dl toasted hazelnuts, roughly chopped
Canola oil, salt and black pepper
Optional extra topping: creme fraiche of your choice
- Set the oven to 220ºC. Cut the carrots and potatoes into wedges and place in a roasting pan. Drizzle with canola oil and sprinkle with 1/2 tsp salt and some black pepper. Toss and place in the middle of the oven. Roast for 30-35 min or until al dente, tossing again halfway through.
- In the meantime, prepare the onions. Whisk together 3 tbsp canola oil, lemon juice, syrup and 1/2 tsp salt. Add the sliced onions and set aside.
- Continue with the kale. Discard the thickest parts of the stems, and then tear or roughly chop the rest and place in a bowl. Sprinkle with a pinch of salt, and then massage the kale leaves lightly, until they darken a little and turn glossy.
- When the potatoes and carrots are al dente, remove the pan from the oven. Stir in dill, beans, kale and onions (including liquid), and mix thoroughly. Place back in the oven for another 5 min, and then remove. Serve immediately with some hazelnuts sprinkled on top, an optional dollop of creme fraiche and perhaps a pinch of flake salt.
If you’re looking for more dinner inspiration, we collected a whole bunch of yummy recipes in this post: Our Top Warming Winter Recipes.