Baked Rainbow Roots with Leprechaun Pesto

Source: Britt-Marie Horrocks

Ingredients:

For the Baked Root Vegetables

• 3 pounds Mixed Root Vegetables, cleaned and skinned
• 1/2 cup AP Flour, seasoned with salt and pepper
• 2 eggs
• 1/4 cup milk
• 1 cup bread crumbs
• 1/2 tsp garlic powder
• 1./2 tsp onion powder
• Salt and Pepper to taste

For the Leprechaun Pesto

• 4 cups mixed greens
• 1/4 cup asiago cheese
• 1 clove garlic
• 1/4 cup sunflower seeds
• 1/2 cup olive oil
• 1 tsp capers
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

For the Baked Root Vegetables

• Par boil root vegetables for approximately 10 minutes.
• Let cool an slice them all 1/2" thick.
• Prepare the 3 step breading process.
• Seasoned AP flour in one bowl, eggs and milk in another, breadcrumb mixture (crumbs with garlic and onion powders, salt & pepper) in the third.
• Dredge all slices in the flour, then the egg mixture, followed by the breadcrumbs. Place on a lightly greased sheet pan.
• Drizzle with olive oil and bake at 425F for 10minutes on each side.
• When golden brown, remove from oven and sprinkle with salt.

For the Leprechaun Pesto

• Add all ingredients to a food processor.
• Process on pulse for 2-3 min, until the consistency is like a thick puree.
• Season with salt and pepper to taste.
• Add a dollop to your Baked Root Vegetables.
• Store remaining in an airtight container with a thin layer of olive oil on top.