Root Vegetables Baked In Pesto Sauce - cooking recipe

Ingredients
    2 large potatoes, peeled and sliced
    1 large yam
    4 carrots, peeled and sliced
    2 large onion, sliced
    5 sprigs fresh dill weed
    1 bunch fresh parsley
    7 cloves garlic, peeled
    6 leaves fresh basil
    3 tablespoons olive oil
Preparation
    Preheat oven to 400 degrees F (200 degrees C).
    Place vegetables in a 2 quart casserole dish.
    In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste. Pour over vegetables. Cover dish with aluminum foil.
    Bake in preheated oven for 40 minutes, or until vegetables are tender.

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