- 1 lb potatoes
- 1 lb sweet potatoes
- 1/2 lb parsnips
- kale, washed and cut into ribbons
- rosemary on the stem
- olive oil
herb salt:
- salt
- thyme
- rosemary
- sage
Cut the potatoes and sweet potatoes into about 1/4-1/2” pieces. Coat with olive oil, season with herb salt, and place whole sticks of rosemary atop the baking sheet after laying it out. Roast until 80% cooked.
Cut the parsnip pieces larger, coat with olive oil and herb salt, but don’t add the aromatic rosemary before roasting. Roast to 80% done.
Refrigerate overnight, and add the kale just before roasting at high heat to finish the cooking.
At the cafe: We would roast the potatoes, sweet potatoes, and parsnips separately and we would only roast them about 80%, then refrigerate overnight and finish off at a higher heat in the oven when we were ready to serve.
tags: vegan, vegetarian, pareve
source: Maya Crowley, Uncommon Coffee, Essex, VT 2023
“Okay!! So we roasted the potatoes, sweet potatoes, and parsnips separately and we would only roast them about 80%, the refrigerate overnight and finish off at a higher heat in the oven when we were ready to serve. The potatoes and sweet potatoes we would cut in about 1/4-1/2” pieces, coat with olive oil, herb salt (I think it was a blend of salt, thyme, rosemary, and sage), then we would place whole sticks of rosemary atop the baking sheet after laying it out. We roast the parsnip pieces with larger cut sizes and we don’t add the aromatic rosemary before roasting, but we used equal parts potato and sweet potato to just half as much parsnips and we would add in the kale right before finishing in the oven.”