Spring is so close I can taste it. The beauty of spring is all the sunshine that it brings. Think of sunlight as the Earth’s favorite food. Sunlight provides the Earth, its soil, and all its plants with nourishment to thrive and prosper. Sunlight is what gives produce it’s vibrant color full of energizing and detoxifying chlorophyll.
In honor of Spring and all that it brings to this beautiful Earth, I wanted to provide you with a delicious recipe full of spring vegetables and seasonal fresh herbs.
Spring Veggie Bake
- 1 large rutabaga, thinly sliced
- 1 large parsnip, thinly sliced
- 6 large carrots, chopped
- 1 package of button mushrooms, sliced
- 2 large leeks, sliced (discard green stalks)
- 1 small goat cheese log
- 1 cup of organic chicken broth
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 teaspooons curry powder
- Extra Virgin Olive Oil
- Salt and pepper to taste
Preheat oven to 400 degrees F. Coat a large 9” x 13”baking dish with avocado or coconut oil. Evenly layer sliced rutabaga on bottom of dish. Drizzle layer with olive oil and sprinkle with salt and pepper. Top rutabaga with an even layer of sliced parsnips. Drizzle layer with olive oil and sprinkle with salt and pepper. Evenly top with carrots, mushrooms, and leeks. Drizzle with olive oil and sprinkle with salt and pepper.
Meanwhile, heat a small deep skillet over medium low heat. Add in goat cheese, chicken broth, and a dash of salt. Heat until goat cheese is melted and is incorporated into the broth. Turn off heat and add in fresh herbs and curry powder.
Pour goat cheese broth mixture over vegetables. Cover with tin foil and bake for 60 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven and let rest 10 minutes before serving. Drizzle with broth from the bottom of the dish.
Can be served as a main entree or side dish.
For more great recipes visit me at Kristen In The Kitchen!