This cosy side dish is perfect for a chilly night, packed with fibre, healthy fats & satisfying carbs. Swap in your favourite root veggies—beetroot pairs well with potatoes, adding color, nutrients & a boost for liver & brain health!

Recipe & Photography by Courtney Sutton @selfbycjs

sides: 8 | Time: 1.5 hours

Ingredients:

• 1 large beetroot
• 1 medium-large sweet potato
• 3-4 white potatoes
• 400ml coconut cream
• 1/4 cup Symons organic shaved parmesan
• 1 tsp garlic, crushed
• 2 tbsp Nutra Organics vegetable stock powder
• 1 tbsp Melrose grass-fed ghee
• 1/2 cup water
• Thyme, fresh
• Black pepper

Method:

1. Preheat oven to 200°C fan forced.
2. Using a mandoline, thinly slice root vegetables. Place them in a medium-large baking dish. Set aside.
3. In a medium bowl, combine coconut cream, ghee, parmesan, garlic, vegetable stock, water, thyme & pepper. Pour over root vegetables & cover with foil. Bake for 45-minutes & then bake uncovered for 45 minutes or until vegetables are tender. Cooking time will depend on thickness of vegetables.
4. Once cooked, serve with extra shaved parmesan & fresh thyme.