The garden team harvested most of our root veggies last week, so Chef Jo used some of them to make a tian.
A perfect dish for a frosty winter day, a tian is a classic dish from Provence packed full of vegetables and herbs.
Try it for yourself following her recipe, or checking our video recap below:
1 sweet potato
your choice of herbs (rosemary, thyme, sage, parsley, sorrel)
extra virgin olive oil
Preheat the oven at 180 degrees.
Thinly slice 1 medium courgette, 3 medium beetroot, 3 small turnips, 3 medium carrots, 1 medium sweet potato. Oil your tray and pack the sliced veg all together.
Make the herby sauce: chop herbs (rosemary, thyme, sage, parsley, sorrel) and mix in a bowl with some olive oil, salt, pepper and yeast flakes.
Sprinkle the mixture evenly between sliced veg. Pop in the oven for 30-40 minutes.