Baked Rainbow Roots with Leprechaun Pesto

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.

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