A family classic of golden root vegetables, tender at the center and lightly crisp along the edges, simply prepared with olive oil, garlic, thyme, and bay leaf.
Ingredients
- 700 g waxy potatoes
- 450 g fresh carrots
- 350 g fresh parsnips
- 350 g celeriac
- 2 pieces yellow onion
- 4 cloves fresh garlic
- 4 tbsp extra-virgin olive oil
- 2 tsp fine salt
- 1 tsp ground black pepper
- 6 sprigs fresh thyme
- 2 leaves dried bay leaf
- 0.5 bunches fresh flat-leaf parsley
Method
- Preheat the air fryer to 190 °C for 5 minutes. This preheating matters: the basket must already be hot so it sears the surfaces instead of steaming the vegetables.
- Wash the potatoes, carrots, parsnips, and celeriac. Peel the carrots, parsnips, and celeriac; leave the potato skins on if they are thin. Cut all the root vegetables into evenly sized pieces, close in size, so the tips brown without leaving the centers firm.
- Peel the onions and cut them into thick wedges. Lightly crush the garlic with the flat side of a knife, without turning it into a purée, so it flavors the oil without burning too quickly.
- Put the root vegetables and onions in a large bowl. Add the olive oil, salt, pepper, roughly stripped thyme leaves, bay leaves, and garlic. Mix thoroughly by hand or with a spatula until every piece is glossy with a thin coating of oil.
- Arrange a first layer of vegetables in the air-fryer basket without packing them down. Cook at 190 °C for 15 minutes, shaking the basket halfway through. The vegetables should just begin to turn blond at the corners and smell of roasted garlic.
- Continue cooking at 190 °C for 10 to 15 minutes, gently turning the larger pieces. The vegetables are ready when the tip of a knife slides into the potato and celeriac without resistance and the edges are golden brown.
- If everything does not fit in a single layer, cook the rest the same way, then combine all the batches in the basket. Reheat together at 180 °C for 3 to 4 minutes to even out the heat and revive the crispness.
- Remove the bay leaves and any garlic cloves that have browned too much. Taste a piece of potato and adjust the salt if needed. Add the chopped flat-leaf parsley at the last moment, off the heat, to preserve its freshness.
- Serve immediately, piping hot, in a deep bistro-style dish. The vegetables should be tender at the center and lightly caramelized outside, with a clear aroma of thyme, roasted onion, and olive oil.
Nutrition
Per serving
- Energy
- 389.9 kcal
- Protein
- 7.29 g
- Carbohydrate
- 53.51 g
- Fat
- 16.29 g
- Fibre
- 14.61 g
- Calcium
- 140.65 mg
- Iron
- 3 mg
- Magnesium
- 57.01 mg
