Monday, October 13, 2014
Part of the process for me usually involves a large dish of baked veggies. which then go on to be the basis of most of my weekly lunches.
Chopping up everything from Potato, sweet potato, carrot, adding in leek, cauliflower, onion - basically whatever is in the fridge, or was looking good at the markets - a good swissle of olive oil, herbs, seasoning, and a knob or two of butter and topping everything off with stock (enough to fill the baking dish by about two thirds) and placing into a pre-heated oven at about 180 - you are well on your way to baked veggie goodness!
Allow to bake long enough to cook down most of the stock and for the veggies to start getting golden on top.
Sometimes I then top the baked veggies with cooked cous cous or quinoa, that soak up any remaining stock. Pop it in the fridge and lunch is good.to.go!