Rainbow Roots

Carrots and beets

Here is the second recipe of the 2015-2016 Winter Cooking session at local schools! It has been a hit with kids, and many have taken the recipe home to make with their families. Note that you can mix it up a bit and use different colored beets (e.g. red, golden), carrots (e.g. orange, purple, yellow), and potatoes (e.g. red, white).

Ingredients:

  • 2 Tbsp of olive oil
  • small sprig of rosemary
  • 1-2 small potatoes
  • 1/2 beet
  • 1 carrot
  • 1/4 tsp bouillon
  • 1/4 cup water
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/8 tsp pepper

Directions:

  1. Wash hands
  2. Cut potatoes into 1/2 inch cubes
  3. Turn skillet or frying on to low heat with the 2 Tbsp of olive oil
  4. Remove rosemary leaves from the stem, place leaves into the skillet with oil, stir occasionally
  5. Put the cubed potatoes into the pan, stirring occasionally
  6. Use the graters to grate the beets. Place into skillet, stir to combine with potatoes.
  7. Use the peeler to peel the carrots. Place into the skillet, stir to combine with other vegetables.
  8. Mince the garlic and place into pan with other ingredients.
  9. Measure 1/4 tsp bouillon and stir to combine with 1/4 cup water. Add to skillet and stir.
  10. Add the salt and pepper.
  11. Saute the vegetables for 6 minutes or until soft.