basically any form of root veg in the house inc potato, beetroot, carrot, parsnips etc, plus pumpkin, squash etc cut into big chips or chunks and baked in the oven with a splash of oil – personally I use olive as I find it adds extra flavour but home grown rapeseed or whatever would be fine…
This is a popular dish in Spain and makes a great supper food – it can be served hot or cold and can be eaten with fingers! Young children like the mixture of colours and textures and any left overs can be saved for lunch boxes the next day.
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