Like a lot of Dutch family’s, ‘gourmetten’ was something we did every year. Mostly because my mom doesn’t want to be in the kitchen to long and it was always a hassle to make something we all like since we could be picky eaters. One of those things, a plastic tray filled with meat, some veggies and stuff like that.
But with me going ‘plant based’ and we’re all tired of smelling afterwards we’re doing something different this year. I suggested I would make dinner so I’m looking for stuff that can be made for both the ‘normal’ eaters and the ‘difficult’ eaters. Since my parents have a bigger kitchen I have a lot more room and stuff available. I’m probably going to do something in the slow cooker and use the oven for veggies and sides. This is one of the recipes I tried. I’ve added chickpea’s for me, but I can roast these separate and have nice side dish for the rest of the family. I ended up making something else, but I still like it because it has that ‘old fasion’-look 😉
What do you need (1 serving for main, 2 for side)
1 sweet potato
140 gr of red beets
1 can of chickpea’s (drained, leave out if making a side)
1 tablespoon of tamarind paste
1 tablespoon of soy sauce
1 tablespoon of white wine vinegar
Peal the parsnip and sweet potato and cut into 2cm long pieces and cook in boiling water for about 4 minutes. You don’t want to cook them, just soften them up a bit so they don’t need to bake to long in the oven. Cut the red beets into 1×1 cm pieces as well. Drain potato and parsnip and add the beets.
Preheat the oven at 200 degrees Celsius. Mix the tamarind, soy sauce and vinegar together and add to the veggies and toss them well. Drain the chickpeas and add them as well. Transfer everything to a baking tray, sprinkle with garlic, pepper, salt and thyme and put in the oven for about 25-30 minutes until the veggies are roasted. To prevent everything from sticking toss every 10 minutes.
Jup, one option for the christmas meal.. Now I need more options 😛