Roasted Rainbow Root Tangles

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Apart from discussing important topics like if it’s worth climbing a mountain of bureaucracy to change baby Gabriel’s name (long story…), if we would be much happier running a smoothie bar on a small tropical island than living in a cold and dark Stockholm (obviously that is a yes), and how ALL of Elsa’s leggings suddenly have huge tears around the knees (she swears that she is innocent), we have also spent the past week playing around with this super simple recipe based on root shoestrings.

It turns out that if you spiralize (check notes below if you don’t have a spiralizer) root vegetables, toss them in a little bit of oil and salt, arrange into tangled nests and roast for 25 minutes, you get something similar to rösti or hash browns. These little root tangles are quick, cheap and easy, they are crispy towards the edges and soft in the middle, contain a lot more nutrients than just potatoes and since they are baked instead of pan-fried, they don’t cause a smoke alarm situation in the kitchen. Not to mention how pretty they look with the different colors combined.

Our kids devour them straight from the plate (they call them root fries) and we have been using these root tangles as a base for a bunch of meals lately. In this recipe we’ve topped them with yogurt and a herby chickpea salad, which is perfect as you get something creamy, a few greens and proteins along with the roots. But they also work well paired with avocado mash, hummus or with a poached egg, asparagus and spinach on top, for an Easter twist.

Instead of trying to convince you with words, we did a little recipe video for our youtube channel that shows how it’s done. Press play!

We always have so much fun making these videos, can’t believe it’s been seven months since we last did one – that needs to change.

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You can basically use any roots or hard vegetable of preference to make these – beetroot, potato, sweet potato, carrot, parsnip, turnip and even butternut squash. If you choose organic, you don’t have to bother peeling them. It actually tastes better with the peel left on, just like sweet potato fries. You can obviously flavor these root tangles in lots of ways. Try tossing them with cinnamon or sumac, or add vinegar for an acidic twist. If you prefer them crisp all the way through, you can spread them out on the trays instead of arranging them like nests.

If you don’t have a spiralizer, you can use a julienne peeler or the coarse side of a box grater instead (you can place the grated roots in muffin tins if you like them to hold together better). Although a spiralizer is pretty fun tool to have at home. It doesn’t cost much and it’s great for making vegetable noodles and slices that can be used in pasta dishes, salads or thai noodle dishes.

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Roasted Root Tangles with Yogurt and Chickpea Salad
Serves 4

1 1/2 lb / 750 g mixed roots (we used 1 sweet potato, 3 beetroots, 1 parsnip)
2 tbsp olive oil
1 tsp salt

Herby Chickpea Salad
2 cups mixed baby leaf lettuce
4 sprigs cilantro / coriander
4 sprigs fresh mint
1 x 14 oz / 400 g can chickpeas / garbanzo beans
2 tbsp toasted sesame oil
1/2 lemon, juice

To serve
1 cup Turkish yogurt or coconut yogurt
1 avocado
2 tbsp mixed sesame seeds
sauerkraut (fermented cabbage), store-bought or homemade (we are sharing three varieties in our new book)

Preheat the oven to 200°C / 400°F and grease or place baking paper on two baking trays. Rinse the roots and scrub off any dirt. Trim off the edges, attach to a spiralizer and make noodles/ribbons/shoestrings (or use a julienne peeler or box grater). Drizzle with olive oil and salt and toss and mix so all root ribbons are combined. If you have very long ribbons, you can cut them with a scissor to make it easier to mix. Arrange the tangled ribbons into nests and place on the baking tray, make sure that there aren’t too many loose ribbons on the sheet or they will burn quicker. Roast for 25-30 minutes or until crispy on the outside but not yet burnt. While the roots are roasting, prepare the salad.

Chop the herbs and mix with the lettuce. Rinse the chickpeas thoroughly and add them to the lettuce. Drizzle with toasted sesame oil, lemon juice and sea salt. Toss and mix. Divide the avocado into quarters, remove the stone and use a sharp knife to slice each quarter thinly.

Remove the roots from the oven. Arrange 2-3 root tangles on each plate. Add a dollop of yogurt on each root tangle, top with salad, sliced avocado, sesame seeds and a spoonful of sauerkraut.

Enjoy!

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PS! Today Green Kitchen At Home is released in Australia! And in just three weeks it will launch in the UK and next month in the US. Exciting!
Here are some links in case you would like to order or pre-order it: Amazon.co.uk (UK). Amazon.com (USA). Booktopia.com (Australia & NZ).

42 Comments

  • Iri
    Hi, I wanted to ask about the spiralizer You use. I followed the link in the recipe, but Your model looks different... I'm still searching for a good one and there are many mixed opinions in the Internet, so I would really appreciate a comment from You :). What brand and model exactly do You have? How does it work, is it settled? How many blades does it have? Sorry for bothering You, but Your opinion would mean a lot to me. And I could finally make this beautiful dish, such a wonderful idea and recipe :)!
    • Rachel Bailey
      I'd like to know as well!
  • Maria
    Hello! I love most of your recipe! Please give advice about blender.i had preach few of them, but not good. Which blender do you use for smoothie or hummus, for example! Thanks!
  • Savannah
    Hi! I've been following you guys for years now, since before sweet Elsa was born! My husband and I just had our first, she's 5 weeks old! I'm curious if you guys are able to write about traveling with your kids, especially under 1 years old? We love to travel and be out of the house but are having difficulty knowing if that's ok rather than keeping her in a routine and napping/sleeping at home. Your kids are adorable and you're always on the move so would love to hear tips about what's worked great and how it's been! Also a baby's first foods post would be awesome :)
  • Jacinta
    I feel your confusion over baby names - it took me six weeks to name my daughter and 6 months of questioning it and considering changing it before I accepted it and loved it. And thanks for the wonderful recipes and ideas. You are my 'go to' site for ideas.
  • Lisa
    what a great idea- thanks! I have a spiralizer that hasn't been getting enough use lately. you just have the cutest, happiest looking family! more videos, my kids love them!
  • Olga
    Making this TODAY 😊!!! Thanks !!
  • I love your recipes and your site! I don’t see a “print” link so I don’t know how to print them! Is there a trick?
  • This is a side note, but I loved the instagram you shared when making this. "That's not blood, just beetroot" hahaha <3
  • Annie
    Bought your new book today. Am amazed it was available here in Australia first! Thank you for sharing these beautiful food ideas with us all 🍜🍎
  • mm this looks so good. we love zoodles in our house
  • What a wonderful post and I just love the video too! I love how creative you get with such simple ingredients!
  • Emma
    What a marvelous little recipe. Can't wait to try it! And the video was so cute and wonderful!
  • I love the simplicity of this recipe & it's so creative! I can imagine this being a hit with my son too :) Thank you!
  • Helene
    Love your blog and enjoy most of your recepies❣ What is the name/brand of your spiraliser, pls? I have tries a couple , and they did not work - ended with just torn veggies....
  • Another great recipe - love the colors, the presentation, the video - well, everything!
  • So beautiful!And I love the idea to cover them with salad :D So many gorgeous colors ^_^
  • esmeralda
    the colors are so amazing!!! cant wait to try this recepie with a lot of veggis! i have a spiralizer but it doesnt work very well. when i try the veggis get broken! can i ask u where did u bought urs?? much love ps. Luise u look increadible beautiful dancing with ur baby!
  • I'm so happy to see another video! I was re-watching all of your youtube videos just last night and hoping a new one would be out soon. Stockholm is beautiful, but Northern Europe is pretty dreary in the winter - good thing you have all this gorgeous & colourful food!
  • I love the way you presented these vegetable tangles in a salad - that's exactly how I'd like to eat them, almost like a crouton :)
  • Mirte
    Love this simple recipe! Especially for spring days, where you want to spent as much time outside as possible and only inside for the bear necessities! And lovely video! P/S I would definitely go for the smoothie bar on a tropical island.

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