“in the middle of dead winter” – gosh I think everyone knows instinctively what this means. And indeed when you eat seasonal and local produce, winter can be daunting and quite frankly boring. I love root veg but 4 times a week requires a bit of novelty. Hassle-back baking them in the oven gives them a beautiful crispness.
HASSLE – BACK – is a Swedish way to bake potatoes by slicing thinly into the potatoes till halfway and topping them with pretty much anything.
ROOT VEGETABLES – I used sweet potatoes, parsnip, carrots, beetroot and potatoes ( and a few onions). But this technique works well with butternut, pumpkin, celeriac and turnips. Basically any hard root vegetable that normally would require to be parboiled or a long bake, can be sliced to cook fast and crisp up.
- Use 2 wooden spoon handles to guide you while you slice, so you are not able to slice all the way through.
- Top the veggies with chopped fresh thyme or rosemary. Add a little sour cream or yogurt dressing to make it fresh.
- For a veggie lunch or dinner: serve the hassle-back veg with any winter leave like radicchio or grains like rice or freekeh or with seeds like quinoa.