Root vegetable medley

One of my favorites! Whenever I can get my hands on fresh rosemary I try to make this dish. The original recipe is from Cooking for Baby by Lisa Barnes. However, there are no sweet potatoes in Turkey and I haven't really seen parsnips at the market either. So my version consists of potato, celery root, beets and carrots. But really, any combination of root vegetables would work. And Kristian loves picking up the little cubes with his hands and put them in his mouth.



Recipe:
- 1 medium potato
- 1 medium beet
- 1-2 medium carrots
- 1 medium celery root
- 2 tbsp extra-virgin olive oil
- 2 tsp fresh rosemary, minced
- 1/4 tsp salt
- 1/4 tsp pepper

Preheat oven to 200C. Peel and cut all the vegetables into small cubes. You should have an even distribution of vegetables. Mix olive oil, salt, pepper and rosemary (I usually use kitchen scissors to cut it into tiny pieces) in a small cup. Put vegetables in a ceramic or glass baking dish. Pour the oil mixture over vegetables and toss to coat. Cover with aluminum foil and roast until vegetables are tender, about an hour. Remove the foil about 10 minutes before the dish is done.

Indian Spiced Cauliflower and Potatoes

There's a baby dahl recipe in Cooking for Baby book that I have and I've cooked it a few times. I personally find it bland and it has not been Kristian's favorite either. So I set out to find a great dahl recipe that my son will enjoy (I hope). In the meantime, I happened to buy super fresh cauliflower and I wanted to cook it Indian style. I found this recipe on epicurious.com http://www.epicurious.com/recipes/food/views/Indian-Spiced-Cauliflower-and-Potatoes-109118
The taste was divine to me. Kristian was benevolent and ate most of it. And you just gotta love the 30 minute dish!
Notes about the recipe:
- I didn't have cayenne or jalapeno, so I left them out (I wouldn't put it in baby food even if I did have them)
- I used olive oil in place of vegetable oil
- I didn't have turmeric, so I used mild curry powder instead