Cumbia Roasted Root Vegetables With Cheddar Cheese
sonicmouse
If you want a very strong aromatic experience, you can salt-bake the root vegetables
People: 1
50 min

Ingredients

0.5
Apple
50 grams
Beets
0.75
Carrot
45 grams
Cheddar Cheese
10 ml
Greek Yogurt
0.5 tbsp
Hot Sauce
0.5 tbsp
Maple Syrup
3 tsp
Mustard Powder
3 tsp
Nutmeg
0.5
Parsnips
50 grams
Rice
15 ml
Sour Cream
50 grams
Turnip
1 tbsp
Vegetable Oil

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Prep

  1. Peel and cut your beetroot, carrot, parsnips and turnip. All ingredients should have a similar size and shape.
  2. Wash and cut your apple so that they all have a similar size and shape.
  3. Grate or slice your cheddar cheese.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil rice according to instructions on package.
  2. Spread the Beetroot and Parsnips, mustard powder and nutmeg evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Carrot and Turnip and roast for another 30 minutes.

Finishing Touches

  1. Mix beetroot, carrot, rice and turnip together in a bowl.
  2. Mix greek yogurt, hot sauce, maple syrup, sour cream and vegetable oil together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Apple, Cheddar Cheese and Pimientos on top.